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I have actually mastered the art of microwave eggs and make personal microwave omelets. Crack two eggs into a small flat plate what about 6 diameter inches of flat and a good lip on the edge. You could argue that this is technically an extremely shallow bowl, but the point is it's flat, not curved on the bottom. whisk eggs on the plate/shallow flat bowl and add any seasoning you want. It's also a good time to sprinkle in any small diced vegetables or meat. But that's optional and you have to consider the texture you want. microwave with a powder of 5 (half of a typical 1100 watt microwave's max power) for 2 minutes and 25 seconds. take plate/bowl out of microwave and immediately add some shredded cheese on one half. Use a soft silicone pastry spatula to get under the eggs, lifting and folding one half over the cheese. Use the spatula to free the remaining omelet half and serve. Note: I have recently discovered you can buy large packs of dehydrated vegetable bits (made for ramen and things like this), put a tablespoon or two into a tiny bowl with just enough water to completely cover and microwave it for about 1 minute 30 seconds re-hydrating the vegetables. I'll do it while I'm whisking the eggs. then use those re-hydrated veggies in the omelet for a quick and easy bit of fiber and vitamins, also adds some sweetness and flavor. I swear by this method for my personal use when I don't feel like pulling out a frying pan and oil, but want that egg and vegetable fix. You can also use this method of cooking eggs to make yourself a quick breakfast burrito with leftover meat and beans, or whatever else you have lying around that goes into a burrito.