For a good and fast breakfast at home, get a griddle for one, or two for more than one, to be placed depth-wise, from the front range burner to the back burner, and cook your slower cooking food, like veggies, potatoes and meat, first. When these are almost finished, add or pour eggs onto reserved free space for the eggs on the griddle. If you want scrambled eggs or omelet eggs, whip some eggs, combined with a little olive oil (the healthiest oil), or butter, or a little milk too (to increase the egg bulk without adding too much cholesterol from too many eggs) in a cup first, with a manual whipper (the wiry kind for mixing batter) -- the olive oil or butter in the whipped eggs will eliminate the need for pouring any oil on the griddle for cooking the eggs. Instead of cooking the slower cooking food with oil or butter, most, if not all of it, can be sizzle cooked with water (except for pancakes and French toast, which can be cooked in a little spiced olive oil, like slivers of garlic for me, or regular spices).
While the omelet eggs are finishing, already cooked veggies, shrimp, mushrooms, etc., can be moved into the omelet eggs.
Hard and slow cooking food items can be precooked in the microwave oven first to soften them up for griddle cooking -- I microwave an unpackaged frozen cake of whole-leaf spinach for 4 minutes first, to defrost and soft cook it, and then cook it on the griddle with walnut halves, doused with a little basic soy sauce (with minimal ingredients), and combine part of this with the eggs for a delicious spinach and walnut omelet. Cooking on griddles placed over burners gives more cooking space, with food items being cooked at the same time on a single or two single surfaces, and eliminates splashing and spills onto the stove top and the use of multiple skillets and pots needing to be washed along with a dirtied stove top.
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