Pour a little olive oil in a microwave safe bowl. Use your finger or a napkin to spread the olive oil around the whole bowl. Pour in eggs (egg whites or beaten eggs) and sprinkle some salt in. You can add a handful of spinach and some chopped onions and/or herbs to make it tastier, and they also add to the texture.
Microwave for 90 seconds, stir, then microwave for another 30-60 seconds, until the eggs are no longer runny. You might have to adjust cooking time for how strong you microwave is. You’ll know it’s really done when the middle of the gigs start to puff up. You’ll know what I mean when you see it.
Fold your omelette in half and add some sides, which usually means leftovers from the fridge: meat, cheese, veggies, kimchi. Below are some examples of my breakfast bowls.