I have been playing with flavoring scrambled eggs. I’ve put in cheese of course and onions. Recently I found that hot salsa is quite good and oddly, even spaghetti sauce.
I’d like to try a few more flavorings. I’m not fond of green peppers, but I’ll try other things.
I like salsa and cut up corn tortillas.
Fresh herbs are great, too - fresh basil or chives especially.
Different cheeses are good. Feta & fresh tomatoes is a nice combo. Spinach can be added as well.
Leftover rice is also pretty good.
Crumbled bacon, sliced lunchmeat of pretty much any kind, canned corned beef (more tasty than it might sound), diced tomatoes, home fries/diced potatoes. Really, pretty much anything. And I like mine rolled up in a tortilla, with sour cream and salsa and jalapenos.
Cream cheese and spinach is a killer combo.
Cream cheese, white wine, and butter. Seriously rich and good. Do not eat often, have paramedics standing by.
Little dash o’ curry powder and some chopped up tomatoes. Sometimes, if I have leftover curry dishes, I’ll just throw a spoonful of the leftovers in with the eggs. So sometimes the curry eggs have spinach or potato chunks or chickpeas. Yum!
Why on earth do tomatoes go so well with eggs, regardless of the other flavors at the party?
I’m a big fan of just adding chives, but I’m simple like that. I like the bright specks of color. Which made me think: if you like adding salsa, you could try adding minced fresh cayenne, or another fresh red hot pepper. Bright little pops of color and heat.
What about adding mushrooms?
I don’t know if I love this as much as I do due to the carnal nature of how I learned it but anyway:
Make the scrambled eggs with orange juice instead of milk or cream and add tons of really sharp matured cheddar cheese.
When you serve it on the toast, drizzle honey over the eggs.
It seemed like a disaster to me when it was first served to me but it is terrific.
Spam.
just add spam.
really, spam and eggs.
A bit of breakfast sausage, onions, mushrooms, asparagus all sauteed together. Add the eggs and don’t stir too much or they will look brown. Leftover fajita chicken is good, too.
I make “scrambles” all the time. Add chopped fresh tomatoes, salsa, chopped parsley - wrap it in tortilla - it’s all good!
I clean out my fridge of leftovers this way. 
a baked potato, some of the guts scooped out. Fill remaining space with scrambled eggs, sour cream, chives, butter. It’s a meal right there, with the carbs, protein, dairy… okay, you’re missing veggies, but if you’ve got a lot of chives…
Smoked salmon is lovely with scrambled eggs, just fold it in at the last minute. I like to add a bit of dill, if I’ve got some handy.
In butter, saute onion chunks along with some chunks of peppers and pressed garlic. I usually use red and green bell peppers, along with some jalapeno, but if you don’t like green peppers, use what you do like. When all that has cooked just a bit, throw eggs in on top and scramble. Put eggs on plate, then shred some cheese on top while still hot and allow cheese to melt. (For me, that works better than cooking the cheese with the eggs. Cheese seems to affect the cooking process adversely.) Serve with fresh tomato salsa and sour cream. Delicious!
Give them a university education?
Chorizo and asadero cheese.
Here’s my favorite: saute up onion, a bit of garlic, some mushrooms if you like them, and add in some spinach. When you add the eggs, crumble up some feta cheese as the eggs cook. Delicious! You can also sub bleu cheese for the feta, which is delicious as well.
I usually whisk my eggs before I cook them, but have been experimenting making scrambled differently: I break them into the pan and let them cook just a bit before actually scrambling them with a fork. It leaves little pieces of white mixed in with the yellow and they’re actually fluffier than already mixed eggs, which usually turns out more like an omelet. Anyone else do this?
Was going to mention exactly the same thing as tarragon918. Mmmm, spinach/feta/onion omelets. drools a bit
However, I’ll also add that the best omelet for the very lazy can be achieved by purchasing flavored spreads such as onion and chive cream cheese, three cheese and pepperoncini dip, etc. This requires no previous heating or sauteing of ingredients.
EDIT: Oh, my hunger is clearly distracting me – but I think you can just substitute ‘scrambled eggs’ for ‘omelets’ in the text of this post and you’ll do fine.
Oh, that reminds me…tarragon is awesome with eggs!
That’s how I’ve always made scrambled eggs. I break 'em into the pan, let them barely set, scramble them up, let them cook a little more, scramble, etc. I like it a lot better than the typically homogenous omelet-like yellow mass the other method produces.
My favorite scrambled eggs contain finely diced smoked sausage (an andouille or hot Hungarian sausage works well here) fried with onions (and optional peppers–wax or banana peppers cut into strips is what I use). Add eggs, scramble, season with salt, pepper, and dusting of paprika.
Here’s a kind of unusual thing I came up with as a kid.
Heat up the skillet, melt a metric assload of butter, then add Progresso Italian Bread Crumbs (or equivalent), browning them just a tad, then scramble in some eggs…top with a bit of parmesian cheese and or parsley if you have it. It’s good to use a whisk so the breadcrumbs don’t clump up when you add the eggs.