I just made the most fabulous lunch, and y'all don't get to see a picture of it because I devoured it before I could look for the camera.
This wasn't rocket science, nor was it all that different from other Egg Things I've made in the past, but it was delicious, so I'm going to tell y'all about it:
First, I sauteed a handful of button mushrooms, a couple of maverick shitakes I had lying around, and half a medium onion. Seasoned that with dried thyme and oregano and a little salt, and then poured 2 beaten eggs over it in my little frying pan that's the perfect size for a 2-egg omelet. Almost immediately I put enough chopped Italian parsley on it so that I couldn't see much egg underneath, and then a generous handful of grated Parmesan cheese. Stuck a lid on that sucker so the top would get done and melt the cheese (something I rarely do, and now I'm not sure why not!), and garnished it with the remainder of an orange heirloom tomato from the Bartell-Pritchard Square farmers' market (the Wednesday one, so it was nearly a week more ripe than when I bought it, which meant it was in that state of sweetness before disintegration).
The only problems with it were that (a) I wish I'd had more tomato; and (b) I wish I'd had more of the dish in toto.