Ebbie...an elegant offshot to the fry/poach approach to eggs. Oil pan, crack eggs into hot oil, let cook over med. heat for a min. or so, then add 1-3 tablesppons white wine, cover tightly and either cook for a minute or more over low heat, or turn off and leave 5 min. Take off lid, sprinkle well set eggs with copious amounts of parmesan cheese. The heat from eggs will melt cheese slightly, or for a fancy touch, brown cheese under broiler for a few seconds.

The broiler is also an excellent tool for those that aren't adept at flipping omelets (Yo!). Cook omelet mixture on top of stove over low/med. heat until throroughly set, then finish off under broiler...takes about another minute. And the omelet comes out puffy and browned (and round...it's much too pretty to fold over).

For no muss, boiled eggs are the best...boil for 5 minutes, then let set for 20. Peel and eat out of hand, squirting honey mustard on each bite--sort of deviled eggs a go go.

For really no muss snacking you cant beat microwave popcorn. I like the cheaper store brands better than expensive Orville and you can eat it right out of the bag.