My wife likes scrambled eggs. I'm indifferent, but here's the way I make them that she really likes.
Pepper to taste
10 half-inch chunks of very sharp white cheddar (Parmesan is also pretty good, but not the stuff that comes in a shaker)
1 pat butter
Tablespoon of olive oil
Put frying pan on medium and put in butter and olive oil.
Separate whites and yolks.
Use eggbeater to whip up whites just to where peaks form.
Put pepper into yolks.
Beat yolk well.
Then pour yolks into whites and mix gently with whisk until it's all one color.
Pour eggs into pan, and drop chunks of white cheddar into egg.
Gently stir and turn eggs. It will be very fluffy; you only need to make sure you turn before parts of it dry.
When it firms up, but still is very moist, remove from pan and serve.
The cheese will have completely melted into the eggs, and you can't see it. But you can taste it.
Mrs. B likes them without any salt. The very sharp cheddar seems to make salt unnecessary.
Super fluffy and tasty.