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When I need to make a real quick meal, I usually go with a fritatta. Basically an unturned, not-folded omelette (and also called a tortilla in Spanish cooking, but that's just too confusing), a fritatta can be whipped up in a few minutes. You really only need eggs and a little fat to cook them in, but eggs go well with lots of different flavors, so use your imagination.
Beat together 3 eggs and about 2 tablespoons of cold water until the yolks and whites are well-blended. In a heavy skillet (preferably cast iron) over medium-high, heat about 2 tablespoons of fat (I like a combination of butter and olive oil, but anything works...don't skimp, though, or the fritatta will stick). When the fat is hot (but not smoking), pour in the eggs.
Don't stir or anything, just let the bottom set and even brown a bit. When the top is just starting to set (that is, it doesn't look totally runny anymore), take the pan off the burner and stick it in a hot oven (or under the broiler, but watch it closely or you'll burn it). Cook another 5 minutes or so until the top begins to brown.
If you don't have an oven, you can flip it and cook the top in the skillet. The easiest way is to slide the fritatta onto a plate, put another plate upside down on top, flip it all over, then slide it back into the hot pan.
I love cheese, and I usually add it to any of these fritattas. Add grated sharp cheddar, parmigiano, soft goat cheese, or your own favorite just before you pop the fritatta into oven. If you're doing the flip thing, add the cheese after the eggs and let it sink in a little.
Onions and potatoes have a real affinity, especially when cooked in olive oil. You'll need already cooked spuds (or microwave them first...about 3-4 minutes for a medium spud...prick the skin first so it doesn't explode [I'm not kidding!] and don't let them get mushy).
Dice an onion and saute in the fat until it's translucent, then add potatoes (chop into half-inch squares first). Cook until spuds brown a bit, then add eggs and cook as above.
You want a tender green, such as spinach or, my favorite, arugula. Saute the garlic until golden, but don't let it get too brown or it tastes bitter. Wash the greens and dry thoroughly in the salad spinner (or press in a dish towel), add to the garlic. Then eggs, etc...