Lightly spray the inside of a microwave-safe mug with non-stick cooking spray.
Crack egg into mug and beat with a fork.
Add cheese, salt, and pepper, and mix thoroughly to combine.
Then add veggies and mix thoroughly so the egg/cheese mixture is evenly distributed.
Microwave for 1 minute, 45 seconds on high and check for doneness. If not yet cooked through, continue to cook in 15-second increments, keeping in mind that the high cheese content of this omelet will make it look a bit wet when hot. (When cooled off, it will firm up.)
Let cool for 3-5 minutes before digging in.
Waffle Maker Version
Lightly spray a waffle maker (preferably a Dash Mini Waffle Maker) with non-stick cooking spray and plug it in/turn it on to warm it up.
Crack egg into a bowl and beat with a fork.
Add cheese, salt, and pepper, and mix thoroughly to combine.
Then add veggies and mix thoroughly so the egg/cheese mixture is evenly distributed.
If using a mini waffle maker, you will need to divide the mixture in half.
Pour the mixture (or half of the mixture) onto the preheated waffle maker and cook until beginning to crisp on the outside.
Remove and place on plate. If necessary, cook the other half of the batter.
Notes
If you love this recipe and want a larger quantity, you’ll want to make the baked mini keto quiche version!