Good Diner choices little preparation

Salads are always a winner in my book.

Scrambled egg hash is my go-to meal when I'm in a hurry.

Throw some veggies in the pan with a tiny bit of olive oil to heat them up. Medium-high heat. I tend to use bell pepper or broccoli or mushrooms or tomato -- basically whatever you have around -- can be fresh or frozen. It's good to add salt, pepper or whatever spices you like at this point. I keep that puréed garlic that comes in a tube in my fridge because it's quick, easy and lasts well. When the veggies are heated up, mix in eggs or egg beaters egg whites or some combination of the two. I like to add a tablespoon of skim ricotta cheese to make it fluffier, but it's not necessary. Mix well as it cooks and use your spatula or spoon to keep scraping the egg from the bottom so it doesn't stick.

The beauty of this dish when you're in a rush is that it cooks very fast and is pretty hard to mess up. It's not designed to be perfectly smooth but to have a casserole-like texture. The proportions don't have to be perfect and the flavor is slight different each time depending on what veggie you use. It also works with beans and leftover potato. Because you mix it all up in one pan, there is less mess to clean up at the end. If you have a non-stick pan, the clean up is really a breeze.