Scrambled Eggs

Scrambled eggs are my specialty.  I usually make them every Sunday morning, and seeing as there are a lot of Sundays in a year, I have had sufficient time to practice my scrambling skills. The key to scrambling eggs is; cook at a low temperature (3 or 4 on the burner), do not let the eggs brown, lightly toss every 2 minutes - ensuring that you maintain large fluffy chunks.  If you cook at a high temp, the eggs will over cook becoming brown and chewy (yuck).

My favorite things to put in scrambled eggs are; tomatoes, mushrooms, peppers, asparagus, veggie bacon, veggie sausage, feta cheese, goats cheese, and sharp aged cheddar. 
[note - I don't put these all in at once.]

1. Cut up the veggies and/or veggie meat and fry with butter.  As a rule, veggie sausage/bacon should always be cooked first. Then add the onions, peppers, mushrooms, and tomatoes, in that order. You should cook the vegetables that take the least amount of time last. Once the vegetables are sauteed, add the scrambled egg mixture (eggs beaten with milk, butter, hot sauce, salt and pepper).

2. Once the eggs are almost finished add the cheese and cook for 2 or 3 more minutes. Voila!