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Originally Posted by Man like Monkey
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I have a very similar style of scrambling, but I don't use any seasoning. I use Velveeta, which adds creaminess and the right blend of seasoning. 4 eggs, and 2 slices scrambled in the pan over medium/high heat with a constant folding action and removal from the heat at times, then plated just before they're done so they finish cooking on the plate. Perfection.
Another variation I do is with fresh Spinach and some good Havarti.
My Mom used to use a little bit of Curry powder in eggs and Omlettes, but I can never duplicate that taste. It's always a little off when I do it, but it does add a little bit of earthiness to the flavor.