It might be all about the food, but heavens, I hate cooking on weeknights. Whenever I read someone berating the rest of us for not cooking nutritious, wholesome, organic, complex, three-course meals from scratch every night of the week, I seriously want to kidnap the writer and make them cook in my kitchen and on my schedule for a month.

When Food TV ran "Gordon Elliott's Door Knock Dinners," I always hoped he'd show up at my door and I could see what he would make of two frozen pounds of butter, some limp greenery, and half a can of cat food.

That was even before kid, with a set bedtime and extra time to pick up from daycare and a husband to get from the train station. I'm rarely home before 6:15 and we need to finish eating by 7.

You try making a pot roast in 15 minutes with a three-year-old.

But you know what's easy? Eggs are easy. Eggs are fast. Eggs are yummy, if you put enough cheese in them. Eggs are even gourmet if you call them omelet or frittata. I'm calling this frittata-like. Big advantage: most ingredients are things likely to be in the pantry — my pantry, at least, plus a Spanish goat's-milk cheese, which may be common in your pantry.

I used
three eggs
at a time, because that's how many fit in my six-inch cast-iron fry pan., which was heating on the stove. I whisked the eggs to a lovely froth with
a few tablespoons heavy cream
. (I've tried separating the eggs and folding in the beaten whites, but the result was too eggy and not cheesy enough.) I'd pre-heated my broiler to 400 degrees.

Then I added
three ounces carpricho de cabo (or manchego, or other goat's milk cheese) broken into bits
one roasted pepper, julienned
a four-inch length of dried chorizo, sliced very thinly
and poured it all into the hot fry pan.

When the bottom has cooked, put the pan under the broiler until the top is nicely browned and the eggs have cooked through. The eggs will puff nicely. Immediately show your audience, er, family, and invert onto a plate and eat.

Serves one to two.