Here’s how to avoid making scrambled eggs that are too omelet-like: melt some butter in a sautee pan; scramble eggs in a bowl, add a little splash of milk or Half and Half, whisk a little more. Don’t get the pan too hot before adding eggs. If the eggs “sizzle” when you add them, the pan is too hot! Keep the heat on med-low and literally scramble the eggs the entire time they are in the pan. Remove from heat just before you think they’re done. There you have light, fluffy scrambled eggs.
As for what I jazz it up with, I’m a simple soul: I add about an ounce of cream cheese to the eggs before they start to set (dice cream cheese in small cubes), salt, pepper, then just before they’re done, a small handful of shredded cheese.
The cream cheese adds extra richness and creaminess as well as an extra little layer of flavor.
And a little bit of sour cream!
I’m prone to scrambling whatever I had for dinner the night before into the next morning’s eggs. Today, it was meatloaf (made w/ ground turkey, feta, garlic, and some other spices I forget), with some spinach. Good stuff.
Black beans are great with salsa and guacamole, or slice avocado.
Scramble olives & tomatoes with the eggs, then top or fill with hummus. I like it alone, or on a wrap of some kind, whatever I have handy.
To second Dolores Reborn, asparagus and scrambled eggs are awesome together. I’ve no idea why, but they both make one another taste better. I just warm some leftover asper-grass in the microwave and eat them side-by-side rather than trying to cook them together.
I love sauteed mushrooms (especially shiitakes) and wilted spinach, sometimes with a handful of grated swiss cheese sprinkled on at the end if I’m in that kind of mood.
I also found some garlic scapes at the farmers market the other day. They’re probably the best thing to happen to scrambled eggs - think garlic chives on steroids. I just chop up one or two scapes until very finely minced, and whisk into the eggs just before they go into the pan.
I keep it simple. Eggs mixed with ice cold water (keeps 'em fluffier than milk, IME) with some finely diced onions, black pepper and rosemary. Cooked over a low-medium heat, and stirred constantly.
I’m not a fan of dumping green chile on everything like they do in New Mexico, but chopped green chiles and eggs are a match made in heaven. A little shedded cheddar on top, too.
I’d recommend garlic, jalapeno peppers (you said you weren’t fond of peppers, but these will spice up your eggs), mushrooms, or celery. Or you can try any combination of the above.
What about capers? Very salty, but I like to toss a dozen or so in when I’m doing eggs with salmon and cream cheese , or the spinach and cream cheese recommended above.
I like spinach, mushroom and ricotta with a little parmesan (canned is fine) sprinkled on the top. If I have a little table cream I’ll spoon some on top if it all.
My SO likes refried beans and fresh sliced chilies (I think serranos?) chopped big for crunch. If we have a fresh tomato he’ll toss that in too. And sliced avocado on the side.
Have you ever seen that cajun steak spice? (I think it might be Club House) sprinkle some of that in the eggs as you’re mixing them up. I like to top them with hot salsa and some of that cheese with the little pieces of hot peppers in them. Masochist Scramble, anyone?