Set the burner to medium, or a little above
Melt butter or margerine in the pan
Beat the eggs in a mixing bowl
Add a little milk, no more than a quarter the volume of the beaten eggs
Add salt and pepper, more pepper than salt
Add some of the optional stuff, if you want to
Pour the mixture into the pan once the butter has begun to sizzle
Once the eggs start to thicken, use the spatula to turn them to brown on the other side. Keep turning until they're evenly browned. Chop them up if you like them scrambly, don't if you like them more omlettey.
Don't leave them in too long or they will begin to "weep"
Serve warm, with toast or English muffin or whatever you like
