This is one of the simplest, seemingly indulgent breakfasts we have found (and it works for dinner in a pinch too - add some chopped leftover chicken or ham).
You will need a skillet that is NOT non-stick, and can go from stove top to oven (cast iron or stainless steel would be best), 6 eggs, butter (or coconut oil and olive oil), cheese, and whatever vegetables will bring color and crunch and clean out your crisper.
Melt a couple tablespoons of butter in the pan on medium heat and then saute your toppings (onion, garlic, carrots, broccoli, peas, squash, spinach, etcetera - i.e. anything you might like or that is leftover in your produce drawer - see my leftovers below).
Meanwhile whisk 6 eggs together in a bowl and add a good amount of some grated cheese.
Take your sauted mix of veggies and add them into the bowl of eggs and cheese.
Melt a little more butter in the pan and then pour the whole egg-cheese-veggie mixture back into the pan and cook for 5 minutes over medium. Add another good amount of cheese over the top of the mixture and move the pan into the oven set on broil for 5 minutes.
Remove, slice into wedges, serve (perhaps with a little dollop of cultured creme, diced tomatoes, avocado slices, and some cilantro) and enjoy!
Soren: Momma, what's for breakfast?
Soren: No, I don't like tattas.
Momma: It's egg pizza.
Soren: Mmmm, I like egg pizza.