Based on the food pyramid’s nutrition facts, eggs are one of the most nutritious foods out there.  Here’s a great scrambled eggs recipe, a no fuss, no muss way to whip up a healthy breakfast, lunch or snack.

Even though eggs are pretty easy to make, even if you prepare them in the traditional way, I really like making my scrambled eggs in the microwave.  It’s a quick and easy healthy recipe, and minimizes preparation, mess and clean up.

Microwave scrambled eggs sound gross, you say?  Well, I say they taste great and retain the eggs’ nutrition; here’s how you make them.

Take a shallow pasta or soup bowl and put some butter in it, as much or as little as you like – I use about a teaspoons worth – and nuke it until it melts, about 20 seconds (depending on the strength of your microwave).

Remove the bowl and add a bit of half and half or milk, three eggs and salt and pepper to taste.  Whip the contents of the bowl until foamy and scrambled and then put the bowl back into the microwave.

Set the timer for 2-minutes and let ‘er rip.  After about 30 seconds, stop the oven and stir the mixture.  An odd thing happens when you microwave eggs, they cook around the outside of the bowl in an almost perfect circular pattern and leave a little pond of uncooked eggs in the middle.  As a result, you have to stop the microwave and mix up the eggs; otherwise you’ll wind up with overcooked and ruined scrambled eggs.

So don’t leave the scrambled eggs unattended.

Another cool thing about the microwave scrambled eggs is that as they cook they get all fluffy and soufflé-looking. I don’t know what causes this, nor do I care.  All I know is that they taste good and are healthy.

After approximately a minute and forty-five seconds, the scrambled eggs should be done and ready to eat.

Depending on how you like them, you can cook them a little more or a little less.  What I like to do is put some cheese on top of the eggs for the last 20 seconds and then mix it all up when it melts.  If you keep a bagel or some good toasted bread handy, you’re in for quite a treat; the eggs really are quite delicious and nutritious.

The best thing about this healthy scrambled eggs recipe is that the preparation, cooking and eating all use the same bowl, minimizing clean up.  Guys, I think I can safely say that the fact is, less clean up is always preferable.  Am I right when I say that?

Give my microwave healthy scrambled eggs recipe a try; you’ll be glad you did.


  1. Sounds like you aren’t worried about adding a few grams of fat there — which is consistent with your “anti disordered eating” ethos (if I may coin a phrase), something you’ve talked about often. We triathletes want to stay light, and so I am inclined to skip the butter and cheese — what do you think? Is that “disordered”? (Don’t worry, I usually indulge in homemade fettucine alfredo after a race, and catch up on all that butter and cheese. Wow does that ever taste great!)

  2. first of all, i want to thank you for being a regular reader and contributor. i always appreciate your well-written and thought out comments. so thanks…
    with regard to your aversion to butter and cheese, that is classic disordered eating speak according to the experts. a little dab won’t kill ya if you like it.
    what i will say is that if you don’t regularly use butter – i really don’t – the smallest bit in this recipe really tastes great.

  3. the 3 eggs are not a good mix. especially if you are not removing the yoke. after 2 eggs a person with a 2,000 calorie diet has already passed the daily limit for cholesterol. so hopefully this is not a daily, or even weekly eating habit.

  4. thanks for providing a great example of what disordered eating is and the misconception dealing with dietary cholesterol!
    and your math is as fatally flawed as your premise as three eggs would equal 108 mg of cholesterol which would be about 35% of the 2000 calories.
    it’s amazing how misinformed people are when it comes to diet and nutrition.

  5. As my great grandmother used to say as she enjoyed her evening whiskey – “a little bit of what you fancy does you good”
    She died at 96 – hale and hearty – of a stroke that took her out in seconds – having existed on a diet that would send any food faddist shrieking from the room in horror!


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