Microwaves can provide fluffy baked potatoes in a fraction of the time it takes to bake them in the oven. Scrub your potatoes and poke them numerous times with a fork. This will allow steam to escape. One potato should be cooked for 7–8 minutes, two for 10–12 minutes, and four for 14–18 minutes, or until tender. Remember to flip your potatoes halfway through cooking.
Want a hot breakfast but don't have much time? Cook your eggs in the microwave. One egg should be cracked into a microwave-safe bowl or mug that has been sprayed with nonstick spray. Cook on high for 30-45 seconds after adding a tablespoon of milk or water. Allow to settle for 2-3 minutes after stirring.
In a microwave-safe dish, arrange fresh vegetables. Cover with a lid or plastic wrap after adding 2 or 3 teaspoons of water. (Leave enough room for the steam to escape.) Microwave your vegetables for 3 to 7 minutes on high, or until mushy (depending on the vegetable).
Spread them out in a single layer on a microwave-safe dish, then drizzle with oil or butter (approximately half a teaspoon for every cup of nuts or seeds) and heat for about a minute on high. Check to see if they're done, and if not, add more time in little increments until they're lightly brown and smelling good.
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