This 45-Second Microwave Omelette makes one ridiculously soft, fluffy egg using a ramekin, a microwave, and a handful of ingredients. One egg, one tablespoon of mayo, a hint of Dijon, and 45 seconds in the microwave gives you a tender omelette that can match most stove top versions for texture and flavor.
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I know. A Microwave Omelette? My mom used to make microwave eggs when I was a kid and to say it was traumatizing is not an understatement, so I had some feelings about trying this. But when I saw Chef Jose Andrés making an omelette with egg and mayonnaise in the microwave, I figured if he says it's good, the least I could do is try it.
At the time, I was deep into a two-week frenzy of trying to master the perfect French omelette after watching Sydney make that gorgeous one for Sugar on The Bear (I'm still working on that one 😅) Somehow that led me here. After playing with the timing, 45 seconds was the sweet spot in my microwave, giving me an incredibly tender omelette without the rubbery texture I remembered from childhood.
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Why you'll love this recipe
- Fast - Your omelette cooks in just 45 seconds, making this a genuinely quick breakfast for one. Two people? Just 45 seconds to make another.
- Soft - Mayonnaise gives the egg a surprisingly tender, fluffy texture instead of the usual rubbery microwave egg situation.
- Simple - One egg, one ramekin, and a few ingredients are all you need.
- No skillet - There's no pan to heat, no omelette to fold, and barely anything to clean.
- Customizable - Keep it simple with Parmesan and chives or change the toppings to suit whatever you're craving.
- Sandwich-ready - Cooked in a small ramekin, the omelette comes out perfectly round and just the right size for a homemade Egg McMuffin.
If you've never cooked an egg in your microwave, this is the recipe that will change your mind. The technique and the ingredients are simple and the results are genuinely impressive.
Why add mayonnaise to an omelette?
Mayonnaise might sound like an unusual addition to an egg, but when you think about what mayonnaise actually is, it starts to make sense. Mayonnaise is an emulsion made from egg and oil, so whisking a spoonful into your egg adds richness while helping create a smooth, tender texture.
The important part is whisking the egg and mayonnaise really well. You don't want visible streaks or little blobs of mayonnaise remaining before it goes into the microwave.
Ingredients & Substitutions
The photo below shows everything you'll need to make this microwave omelette. There aren't many ingredients, but let's go over the important ones and where you can make substitutions.
- Egg - Use one large egg. I developed the timing specifically for one large egg, so using a small, medium, or extra large egg will require varying cooking time.s
- Full-fat mayonnaise - Do not swap this for light mayo or a mayo alternative. The fat content is what gives the omelette its soft, almost creamy texture. Duke's or Hellmann's are both great here, although store brands are fine.
- Butter - Half for greasing the ramekin. Softened butter coats the sides evenly and helps the omelette release cleanly when you flip it. The rest gets whisked into the egg.
- Parmigiano-Reggiano - Freshly grated makes a real difference here. Pre-shredded cheese has added starches that affect how it melts and tastes. A Microplane works best. Pecorino Romano is a good substitute if that's what you have.
- Chives - Fresh chives add just enough fresh herb flavor without overwhelming the delicate egg. Dill, or parsley would also work.
- Flaky salt and black pepper - Add these after cooking so you can season the finished omelette exactly how you like it.
See recipe card below for a full list of ingredients and measurements.
Easy variations
Once you've found the cooking time and texture you like, you can change the finish without messing with the basic egg mixture.
- Chili crisp - Add a small spoonful after cooking for heat and crunch.
- Everything seasoning - Sprinkle a little over the finished omelette.
- Fresh herbs - Try dill, parsley, tarragon, or thinly sliced green onions.
- Breakfast sandwich - Make the omelette in a ramekin close in size to your English muffin, biscuit, or bun and slide it right onto your sandwich.
Cynthia's Recipe Review
I fully expected microwave egg trauma from my childhood and instead got this absurdly soft little omelette in 45 seconds. Jose was right. I love when that happens.
Equipment You'll Need
You do not need anything fancy for this recipe, but the size of your ramekin matters more than you might think.
- Ramekin - A 6 to 8-ounce ramekin is ideal, although even a coffee mug or glass measuring cup will do. A smaller, deeper ramekin gives you a taller, puffier omelette. A wider dish gives you something flatter. Both work, but the deeper ramekin is more dramatic and honestly more fun.
- Microplane or fine grater - For the Parmigiano-Reggiano. A box grater on the fine side works too, but a Microplane gives you that light, airy cheese that melts into the top of the omelette beautifully.
- Small whisk or fork - You want to whisk the egg and mayo until completely smooth, with no visible streaks. A fork takes a little more effort but gets there.
Quick Recipe Video
Step-by-Step Instructions
Take a breath. This is a 45-second recipe, which sounds fast because it is fast. The key is getting the egg mixture completely smooth before it goes into the microwave, and then trusting the timing. Follow along:
Step 1: Use half of the softened butter to generously grease the bottom and sides of a small microwave-safe ramekin. Get into the edges. This is what helps the omelette release cleanly.
Step 2: In a small bowl, combine the egg, mayonnaise, Dijon mustard, and the rest of your butter.
Step 3: Whisk vigorously until the mixture is completely smooth and no visible streaks of mayonnaise remain. This step matters. An under-whisked mixture will not cook evenly.
Step 4: Pour the egg mixture into the prepared ramekin.
Step 5: Microwave on high for 45 seconds, or until the egg is puffed and mostly set. If you are making this for the first time, start at 40 seconds and check before going further. All microwaves are different.
Step 6: Carefully remove the ramekin from the microwave - it will be hot. Run a thin knife around the edge if the omelette needs a little help loosening. Invert onto a plate.
Finish: Top with freshly grated Parmigiano-Reggiano, chopped chives, freshly ground black pepper, and flaky salt. Serve immediately.
These are genuinely best eaten right away. The texture softens as it sits and you want that first bite when it is still warm and puffed.
Cynthia's Helpful Tips
- Whisk thoroughly - Really combine the ingredients until completely smooth before microwaving for the most even texture.
- Use a small ramekin - A deeper, smaller ramekin gives the egg room to rise and produces a thicker omelette than a wide, shallow dish.
- Watch your timing - Start around 40 to 45 seconds and adjust in 5-second increments because microwave power varies.
- Don't overcook - The egg continues cooking briefly from residual heat after you remove it from the microwave, so don't wait until it looks dry.
- Grate your own cheese - Freshly grated Parmigiano-Reggiano melts and tastes better than pre-shredded cheese and you only need a little.
Recipe FAQs
This recipe was inspired by watching a video of Chef José Andrés making a version of this, which is where the mayo and microwave techniques come from. My version adds Dijon mustard and finishes with Parmigiano-Reggiano and chives.
Mayonnaise is an emulsion of egg yolk and oil. When you whisk it into a raw egg, it adds fat and a tiny bit of air, which gives the finished omelette a softer, more tender texture than a plain egg alone would produce.
It cooked too long. Every microwave is different, and even 5 extra seconds can push a single egg from soft to overdone. Pull it at 40 to 45 seconds, check the center, and only add time in 5-second increments if needed.
The mayonnaise is not dairy-based, so the egg mixture itself is already dairy-free. Swap the butter for a neutral oil to grease the ramekin and skip the Parmigiano-Reggiano on top, or use a dairy-free Parmesan alternative.
I recommend making two separate single-egg omelettes rather than trying to double in one ramekin. Two eggs in one dish changes the texture and the cook time becomes harder to control.
Storage
This omelette meant to be eaten immediately. If you must store it, refrigerate in an airtight container for up to 1 day. Reheat very briefly in the microwave, about 10 seconds, just to take the chill off. It will be more firm than if fresh but still good.
There are plenty of small batch egg recipes on this site if you find yourself in an egg moment and want to explore, from baked frittatas to poached eggs to everything in between.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
45-Second Microwave Omelette with Mayo
Recommended Equipment
- Small mixing bowl
- Whisk or fork
- 6 to 8-ounce microwave-safe ramekin
- Microplane or fine grater
Ingredients
- 1 teaspoon butter softened
- 1 large egg
- 1 tablespoon mayonnaise full-fat
- ⅛ teaspoon Dijon mustard
- 1 tablespoon Parmigiano-Reggiano finely grated , plus more as desired
- 1 teaspoon chives finely chopped fresh
- Freshly ground black pepper to taste
- Flaky salt to taste
Instructions
- Use half the butter to generously grease the bottom and sides of a small microwave-safe ramekin.
- In a small bowl, combine the egg, mayonnaise, Dijon mustard, and the remaining butter.
- Whisk vigorously until the mixture is completely smooth and no visible streaks of mayonnaise remain.
- Pour the egg mixture into the prepared ramekin.
- Microwave on high for 45 seconds, or until the egg is puffed and mostly set.
- Carefully remove the hot ramekin from the microwave. If needed, run a thin knife around the edge to loosen the omelette.
- Invert the omelette onto a plate.
- Top with freshly grated Parmigiano-Reggiano, chopped chives, freshly ground black pepper, and flaky salt.
- Serve immediately.
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Notes
- Microwave wattages vary. For your first omelette, start with 40 to 45 seconds. If the center is still too loose for your preference, microwave for an additional 5 seconds and check again. Continue adding time only in 5-second increments to avoid overcooking the egg.
- A small, deeper ramekin will give you a taller omelette. A wider vessel will produce a flatter one.
- Whisk the mayonnaise and egg very thoroughly before cooking. The mixture should be completely smooth.
- Freshly grate the Parmigiano-Reggiano rather than using pre-shredded cheese for the best flavor and texture.
- This omelette is best eaten immediately. If you have leftovers, refrigerate in an airtight container for up to 1 day and reheat very briefly in the microwave, just to take off the chill.
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