Make a frittata!
Mix your four eggs with a dash of cream or milk and some S & P.
Cut some asparagus into 1-inch peices. Quickly sear over med-high heat in mix of equal parts EVOO and butter (about 1.5 T each) with some salt and pepper. As soon as the asparagus is bright green, in about 2-3 minutes, add a diced tomatoe.
After one more minute of cooking, add the egg mixture. Don't stir. Let the bottom form a nice base (can gently push edges of the frittata away from the side of the pan so that some of the uncooked egg in the middle heads towards the bottom of the pan).
Add some chunked fontina cheese (or gruyere or mozerella or whatever else you have on hand). Cook for a couple more minutes. It's best to add the cheese last, after the base has had a chance to set up because otherwise the cheese has a tendency to sink to the bottom and create a mess.
Place the pan with the frittata under the broiler for about 5 minutes. This lets the eggs on top finsih cooking completely and the cheese will melt perfectly. A nice light brown crust will form. (A real fritatta is flipped in the pan to cook both sides but I don't have good luck doing that =P Giada recommended finishing them off this way and it works wonderfully!)
You don't have to use asparagus and tomatoes, you can use whatever veggies you have on hand.