I have a good friend who likes to say, "A woman only has so many meals in her". What she means is, you can't be a gourmet chef every night of the week. Boy do I understand that! So when I'm not feeling the whole gourmet vibe, I like to make something simple like egg, and scrambled eggs are my favorite.
I start by beating a few eggs in a bowl and heating up a big cast iron skillet. I've been using this one for 20 years. See how nice and black it is? Perfection. When the skillet is nice and hot, I melt a pat of butter (of course).
Now I pour in the beaten eggs and stir, stir, stir with one of my heat proof silicone spatulas. See how the eggs aren't sticking? That's what a well seasoned cast iron pan will do for you!
Voila! The eggs are done in 30-45 seconds flat - take that Rachael Ray! Sprinkle with salt and pepper, a little parsley for color, and a touch of dried marjoram if you like - marjoram is related to oregano, but has a more delicate flavor that goes very well with eggs.