1 onion (any but red)
2 celery stalks
a handful of bean sprouts (mung beans - the kind you get in asian dishes)
a good salt; I've been making celery salt... more to come on another post
a tablespoon of two of butter or olive oil for the sautéing
I/Dice the onion and celery and sautée them in the oil/butter on a medium high heat until they start to color a bit (meaning, brown a bit).
II/Throw in the bean sprouts just as the onions brown and let them sautée for a couple minutes.
III/Break the eggs straight into the pan and keep stirring until the eggs cook. This will be fairly fast. Its best not to overcook them, but don't worry about it too much.
IV/Salt and pepper and serve hot with rice, sour cream, soy sauce, or whatever you like. I eat it with ketchup. because I am classy like that.