Ingredients :
- 1 frozen hashbrown
- 1 English muffin
- 1 egg
- 1 slice cheese
Method :
- Toast hashbrown (I usually toast them on highest heat 2-4 times depending on the toaster, to ensure they are fully cooked)
- Toast English muffin (don"t forget to turn down the heat first!)
- Whisk egg in microwavable bowl roughly as wide as the English muffin
- While buttering the muffin, microwave egg for 45 seconds
- Transfer omelet to muffin, top with cheese and hashbrown
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