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Steak on the grill is pretty low effort and delicious depending on the grill.

For an omelette you might try one of those weird looking omelette pans. I usually just fry eggs because I'm also lazy. Or get an egg cooker - those things are awesome. Super easy to make a carton of 12 hard boiled eggs and just grab them from the fridge whenever you want some.

Fastest pork chops are in a skillet but you could try those on the grill too.

What kind of skillet are you using? All three of those can be cooked quickly and well with a cast iron skillet. But horribly with a stainless steel one.

Can you toss a sreak in an air fryer and see what happens? You can put them in toaster ovens

I'm not going to comment on the red meat because I have an unpopular opinion (just keep cooking it and when you think it's done cook it some more! No blood, not hint of red, brown and black are the only colours acceptable to me).

But the easiest eggs are scrambled. You can do just eggs or add a splash or water but a splash of milk in the eggs is best. I find it easiest to whisk them in a 2 cup pyrex measuring cup with a fork (faster cleaning than a bowl and whisk but I don't have a machine, I am the dishwasher). You can skip that step and scramble them in the pan if you're really lazy but I'm not always quick wristed enough and like them well blended before cooking. Low-medium heat. Throw your preferred amount of butter in a pan and dump the whisked eggs in and stir constantly until almost or just cooked (as per your taste. They cook a little after you take them out of the pan. I have a glass skillet and a stainless steel one and both are very easy to clean, the glass one is easier to clean though the stainless one I use a steel scourer if anything wants to be stubborn, soaking in hot soapy water right after cooking helps a lot too.

Of course with scrambled eggs you can add whatever else you want to it like an omelet but cooking scrambled is much less precise than an omelet. Instead of butter I will sometimes chop up bacon into small pieces and cook in the pan before adding the eggs, but honestly I prefer oven bacon: 200°C fan forced on baking paper, ten minutes first side then flip - Jamie Oliver said 10 minutes each side but usually that's too much on the so check at the 15 minute mark, find your golden time for your taste, oven and bacon type and size.

Oven fried is an option. Rub oil generously on steak or chops, season, 400° oven until they are cooked to your liking. Once you get it right you can do other things while they cook.
I always use cast iron for eggs. Nothing else can compare.

Microwaves are more useful than you think.

Sous vide. Cook to desired internal temp, rest for five minutes, quick HOT pan sear to form a crust.