The One Egg Omelet

Eggs are an economical way to feed yourself and your family and a quick way to cut your breakfast budget in half is to move away from the fluffy omelet and embrace the one egg omelet, an omelet that I think tastes better and prepares more efficiently than any other multiple egg omelet. Use a small frying pan that has an even cooking surface. Generously butter your pan and while the butter is melting, whisk one egg. When the butter has melted and is evenly distributed over the cooking surface, pour the one whisked egg into the pan. Very soon, if not immediately after, lay half a slice of cheese on the egg "island". Not a whole slice, but half. You'll save money this way, too. The one egg omelet does not stick to the pan when you fold it over the way a multiple egg omelet might. The omelet will cook faster with one egg than with two or three, and you'll be cutting your cholesterol and your fat by halving your egg and cheese intake. 

The omelet serves up beautifully, much more like a French omelet than one that you'd find at IHOP that has height like a cake or a souffle. For a lovely presentation and even more flavor, chop up half a tomato into small pieces, sprinkle with kosher salt and toss with a few torn and washed pieces of cilantro or parsley. Serve the tomato cilantro mixture next to or on top of the omelet and toast a bagel to accompany your budget breakfast. Follow the one egg omelet lifestyle and you'll get 12 breakfasts out of a dozen eggs instead of just six. 

Gratuitous egg joke: 

Did you hear about the octo-mom special? Fourteen eggs, no sausage, and the guy next to you has to pay.

Stop laughing, and eat your omelet.