Eggah 

(Middle Eastern-Style Omelette)

This is based on a Middle Eastern egg dish, with olive oil, chopped onion, herbs (cilantro, parsley, and mint), and salt. (Here it is pictured with rice.) The recipe is from Claudia Roden's The New Book of Middle Eastern Food. You could use frozen onions and dried herbs, if that's easier. (You could also add some butter, "for flavor," as my grandma would say.) This was very simple and quick to make (especially with the shortcuts I mentioned), and very yummy. Yay!