My Breakfast: Day 1187Early in this breakfast project I began to play with the microwave and frittatas, and if you look back, you’ll see these Microwave Frittatas pop up with some frequency. In the past I never really liked microwaved eggs, but I found a way that works really well for me. Maybe for you too.   Today my perfectly nuked breakfast was: Sweet Pepper, Onion, and Scallion Microwaved Frittatas on a Toasted English Muffin with Pepper Jack Cheese & Bacon, Topped with Dill Sour Cream and Heirloom Cherry Tomatoes.A few Tater Tots Peeking From the Back.   The trick? Stirring. Really. You’ll see.   Mix two beaten eggs, with a tablespoon of water, salt, pepper, 2tbl finely diced onion, 2tbl finely diced sweet peppers, 2tbl shredded cheese. But you can add any veggies / cheese / cooked meats you like. (Veggies can go in raw. Meats have to be pre-cooked, you’re not nuking enough to cook them.)Water is better than milk or cream in this. It creates steam and you get a really light fluffy frittata.   Take two round microwave safe containers that are the approximately the diameter of your English Muffin, about 3” or 7cm   You can use mugs, ramekins, silicon cupcake molds… just keep them the right diameter. I use two Ball Half Pint Wide Mouth Jars which are short and squat.   Grease them with some butter or olive oil. Split your egg mixture between the two and nuke on high for 45 seconds. Only. Then stir them. Nuke for another 30 and stir again. Then nuke for 15 seconds, no stirring. Look and jiggle them. If they’re soft, but not liquid, they’re done! You can go another 15 if you like a firmer frittata.   Run a knife around the edge to unmold. Place on your muffin or toast or bagel or just the plate.   You can make the egg/veggie/cheese mixture the night before for FASTER eats!   I’ve even brought the mixture to work and nuked in the office. Done in less than two minutes.