It's easy to make omelets whenever you're hungry as long as you make sure to have a few simple ingredients on hand. First, of course, is eggs. The food and drug administrator's guidelines suggest that fresh, refrigerated eggs may be kept up to five weeks, so if you think you'll be chowing down on this great source of protein frequently but not every day, it's still worthwhile to buy a full carton of eggs. If you're just interested in trying out your omelet making skills every week or so, then a mini carton of six eggs should be fine. Also essential is cheese. Definitely look for the packages of pre-shredded cheese in your supermarket, found in the dairy aisle, so you don't have to deal with slicing or grating cheese in your room. In addition to you simple cheese and egg omelet, you can add a large array of vegetables or fruits such as tomatoes, onions, bell peppers, spinach and mushrooms. If you're willing to put in a little bit of extra work, tomatoes, onions and peppers can be bought fresh then chopped and stored in an airtight container in your fridge to be used when you next make eggs. Other veggies like spinach and mushrooms can be found pre-chopped in the frozen food aisle and stored until use. Meat always makes a great addition to any omelet and you can find precooked sausage or bacon in the supermarket, or try to make your own in your microwave. Always be sure to fully cook any meat and err on the side of caution, overcooking meat products you are unsure of.

Once you've got all of your ingredients, begin your omelet by taking two eggs and mixing them thoroughly with a fork to combine the whites and yolks. Pour the eggs onto your griddle or microwave omelet maker and cook until the edges begin to look slightly rounded and cooked but the eggs are still runny in the middle, about one to two minutes. Add your omelet fillings and fold the egg wrap over, encasing your fillings in the middle. Cook eggs for another 2-3 minutes or until eggs are fully cooked and no longer runny.

I love to eat eggs in the morning, but usually that desire doesn't correspond with the inclination to actually leave my room and trek across campus to the dining halls, especially on the weekends. I tried a number of different ways to make hard-boiled eggs or omelets in my dorm room microwave, resulting in a lot of exploded eggs and messy microwaves. I was just about ready to cough up the $50-80 to get a griddle for my room (which not only would have been expensive, would have gotten me in trouble as my college doesn’t allow open hot plates or flames in the rooms) when I discovered the Nordic Ware 6-piece microwave cookset which not only allowed me to make omelets comparable to those right off the grill, but it also included a bacon/meat grill, all made for the microwave. I also found that the Nordic Ware Egg Boiler was a great addition to my dorm kitchen as well, allowing me to microwave up to four eggs at a time to sunny side up, easy or hard boiled in less time than it would take water to boil. Both of these affordable options are available from Amazon.com and can be shipped right to your school.

For a scrambled alternative, combine fork-stirred eggs, cheese and veggies in a microwave save bowl and cover with plastic wrap. Poke holes in the plastic wrap cover with a fork and microwave on high for 2-3 minutes. Remove to stir and give them a scrambled texture. Microwave again until eggs are fully cooked.