Nutritious, Delicious 5 Minute Meal

This is a guaranteed "8" (out of 10 in my surprisingly non-ditzy system for rating foods and other things from 1-10).

Directions are lengthy, but execution is easily completed in less than 5 minutes.

It's remarkably healthful and nutritionally well-balanced, and beefed up to be as filling as an entree. Perfect light supper after an ambitious lunch.

Trader Joe’s BBQ & Black Pepper Toscano Chopped Salad includes chopped green and red cabbages, shredded carrots, broccoli, and kale...plus three separate packages:

• Mini cornbread croutons
• Aged black pepper Toscano cheese
• Sweet - but not quite obnoxious - BBQ sweet onion dressing

TJ's says of the dressing that "its molasses notes pair exceptionally well with the flavor of the black pepper cheese, and the rest of the dressing profile (including mustard, white wine vinegar, onion, garlic, and chili powder) provides the finishing touch for this un-shy salad." Yeah, whatever. Sure it does.

We will disrespect the intention. Creativity requires disrespect. That's why many people feel "uncreative." They've been instilled with over respect. Clast those iconos!

Throw a steamer basket in covered pot with some hot water, heat on high.

Heat small skillet on medium, with a bit of olive oil.

Shuck one fresh ear of corn, dump in steamer, steam 5 mins.

Scramble two big eggs (or 3 medium), or use whites for maximal health. Add to skillet with salt and pepper.

Dump half the salad into large bowl. Add about 1 tablespoon of salad dressing (way less than half the packet), and mix with large spoon. That quantity of dressing will essentially disappear. That's fine.

When eggs begin to set, sprinkle a teaspoon of cheese (just a touch, to prevent egg from registering as bland; also make sure the egg is well-salted), distributing evenly. Flip omelet. Doesn't need to look pretty. I like the eggs soft for this application, but you can let it brown if you'd prefer.

Remove omelet from pan and chop fast/roughly into small pieces. Add to salad bowl.

Remove corn, holding ear lengthwise in salad bowl (stick a fork in the high end to hold it from). Remove kernals with a steak knife (or serrated bread or paring knife).

Mix like crazy.

Sprinkle the mini cornbread croutons (some toasted sesame or poppy seeds, too, if handy).

Drizzle with your most characterful extra virgin olive oil.

Walla.