Shared by Sylvia Li

Here's what I just did for lunch:

Slice some crusty Italian bread.
Break two eggs into a bowl.
Sprinkle with Tony Chachere's Creole Seasoning and beat with fork.
Cut some sharp cheddar into small cubes. Add to egg, stir a bit more with fork.
Pour egg mixture into nonstick omelet pan over high heat.
Cook as omelet if you know how, otherwise just stir egg around so it doesn't burn, until it is nearly set through but still a little bit soft (it will go on cooking on the plate).
Turn out onto the plate over sliced bread.
Pour yourself milk to go with.
Have some grapes for dessert.

Total time from looking up from the keyboard and realizing I was hungry, to the first bite: less than ten minutes.

You can also put a sprinkle of frozen green peas into the pan until they're just hot before adding the egg and cheese mixture (for color, sweetness, and a few vitamins), or if you're feeling ambitious, brown some chopped onion in a dab of butter.