On days when I find myself at home for lunch and the usual turkey, and cheese does not sound appetizing I like to whip up something I call my egg scramble. It is not particularly clever or revolutionary, but it is tasty, satisfying and uses up my eggs so I do not have to throw them out (i have a bad habit of not being able to use 1 dozen eggs before they expire)
Add 1 tbsp olive oil to a hot skillet
Saute diced onion, mushrooms and tomatoes for five minutes (stuff I usually have on hand, you could also use peppers)
Whisk eggs, salt and pepper in a separate bowl.
Pour eggs into vegetable mixture and cook until done.
Top with parmesan cheese