Everyone needs a quick meal with some protein involved. No, I’m not talking about a fast food hamburger combo. A solid old-school omelet is eggactly what you need.

First you take three or more eggs from the refrigerator and crack the contents into a bowl. Make sure the bowl is big enough that you don’t spill from the sides because you have to mix the contents into a pure yellow liquid.

Then you pour the egg mixture into a flat pan and put that thing on the stove.

The key is to keep the stovetop on the medium setting so cooking does not occur too quickly.

Once the liquid eggs are close to solidifying, it is time to add some ingredients.

Many foods can be put into an omelet, including vegetables.

In this instance, I suggest cutting up some onions into very fine pieces. The amount of onion added depends on the individual, but I enjoy about a tablespoon worth.

To go crazy with the omelet, add some pepperoni slices and a red marinara sauce to the solid contents on the stovetop, to go along with the onion pieces. Then throw some shredded mozzarella cheese on top of the pepperoni, sauce and onions.

Folding the omelet is the toughest part of the meal. Use a flat spatula to get the omelet sides off the pan. Then fold one side onto the other. If you like, let one folded side of the omelet melt onto the other so the omelet’s ingredients don’t spill.

It is imperative to throw another layer of cheese on top of the folded omelet. The cheese can hide the fact that the omelet had a terrible folding job.

Also, flipping the omelet from the pan into the plate is essential for style points.