The short version is, I made changes to my diet under the direction of my nutritionist neice Anna in order to lower blood sugar and cholesterol. 6 months later I discovered I'd lost 10 pounds, consulted with her again, and was advised to ADD calories to my daily diet. I decided to start with eggs.

In late 2020, we had a little vacation in New Orleans RIGHT BEFORE the holiday COVID-19 spike hit (timed intentionally). There was no restaurant in the hotel Priceline dumped us in and we were guided to the infamous Clover Grill on Bourbon Street, about 2 blocks from from the hotel. I say infamous because IT IS on Bourbon Street, and in happier times open 24/7. You can fill in the blanks.
They didn't offer oatmeal, my normal breakfast, so I opted for an omlet made w onions. Simple enough - but the dish turned out absolutely stunning. No sauce, no spices; just eggs and onions. Done in a couple minutes. So over the course of the week I pointedly observed his tech and realized that once he'd cracked the eggs, he dumped them into the contraption you'd use to whip up a milk shake - and whirred the eggs for a couple seconds before before 'em on the grill. So - here's my home interpretation.

Ingredients:
2 whole eggs
a TBS of chopped or thinly sliced onions
Pam or spray on olive oil
spice of your choosing

Preparation
heat pan at highest heat
break two eggs into a Magic Bullet or any other sort of blender you might have around
chop/slice onions
whir eggs for 20-30 seconds
reduce heat to merely high
spray pan
dump in eggs
sprinkle onions over the surface of the eggs
dust eggs w spices if you so desire
lift edges of eggs to allow uncooked egg to run into pan
fold one edge of egg over
slip out of pan

This all takes 5-10 minutes.

Clearly you can jazz this up in myriad ways, add protein, cheese, other chopped vegetables, hit it with hot sauce, salsa, cheese sauce etc. But the unjazzed version is incredibly light and fluffy, the onions add bite and sweetness and is pretty perfect as it is - and clearly healthy as fuh. And it's what I had at the Clover Grill day after day.