To make this salty mug cake or vegetable cup cake, we will begin peeling, washing and mincing finely half an onion or a small onion.
We wash the red pepper (just a couple of strips), remove the ribs and seeds and cut into small cubes. We place both chopped ingredients distributed in two cups and add to them the previously well washed raw chard leaves, cut into julienne or thin strips using a sharp knife or scissors.
Add a small teaspoon of chemical propellant to each cup, season with oregano if desired, pepper and salt and add a couple of teaspoons of grated Parmesan cheese (or other aged cheese) to each cup and mix.
Finally, we add two small eggs per cup and beat with the help of a spoon in each one of them.
We put the two cups together in microwave and cook at maximum power for two minutes and half, pricking at the end with a knife to the bottom to verify if it is well cooked, as it should come out clean or dry.
With what to accompany the vegetable mug cake
This salty vegetable mug cake is perfect for a light dinner, and we can accompany it with a fresh salad or an avocado in cubes if we want a more abundant portion.
Is an alternative very rich in protein so it is easily satiating, also providing iron and vitamin C to the body. As if that were not enough, it has the great advantage of being made completely in a cup and in less than 10 minutes.