Bluegill Omelet.
It's not a true omelet, more of a scramble. Get up in the morning and go down to the edge of the water. Catch a half dozen bluegill and filet them. While frying them in a little olive oil, garlic, salt, and pepper; chop up a tomato, green pepper, and onion. Also slice some Swiss, Provolone, or mild Cheddar. When the fish is cooked, chop it up and set aside. Cook the eggs with the aforementioned vegetables (yeah, I know tomatoes and onions aren't technically vegetables.) Scramble together keeping the eggs fluffy. Do not overcook. Toss in the bluegill and blend. Take off the heat and drop the cheese in. Fold several times to melt the cheese. Serve.