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This economical, fast and easy breakfast is an excellent source for protein, choline, and a good source for vitamin A, vitamin D, folate, calcium and iron

2 large eggs
2 tablespoons milk
2 tablespoons shredded Cheddar cheese
Salt and pepper

1. Coat a 12-ounce microwave-safe coffee mug with cooking spray.
2. Add eggs and milk; beat until blended.
3. Microwave on HIGH 45 seconds; stir.
4. Microwave until eggs are almost set, 30 to 45 seconds longer.
5. Top with cheese; season with salt and pepper.

Makes 1 serving.

Prep Time: 1 minute
Cook Time: 45 to 60 seconds

Note: Microwave ovens vary. Cooking times may need to be adjusted.

Nutrition information per serving (1 recipe): calories: 215 total fat: 15g saturated fat: 6g polyunsaturated fat: 2g monounsaturated fat: 5g cholesterol: 440mg
sodium: 240mg carbohydrates: 2g dietary fiber: 0g protein: 17g vitamin A: 686.2IU vitamin D: 49.8IU folate: 51.1mcg calcium: 190.5mg iron: 1.9mg choline: 258.4mg

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).

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