I do similar only if using two eggs, depending on how many eggs I've had recently, I'll use one whole egg but then just the egg white of the other. And instead of meat, I use a veggie snausage. With the egg and cheese I don't think most people would notice a big difference--or they'd get used to it soon enough--between a veggie or turkey substitute so might as well get rid of the meat altogether.
And I like Swiss cheese (not the low fat which tastes like crap) or if I've got any, some Gruyère, which is a bit salty so use sparingly. It blends fairly well with Swiss to add some flavor.
I also use the veggie snausages in omlettes, or barbequed with peppers and onions and even with spaghetti sauce. The trick with sauces is to fry them up in very small amount of oil to flavor them and then drop them in the sauce only right before serving so it still feels like biting down on something with substance.