The add-ins here are as varied as your imagination and your mom's palate. I like mine with ½ lb. of breakfast sausage, cooked and drained, ½ c. sautéed mushrooms, ¾ c. sautéed yellow onions and a sprinkling of chopped green bell pepper (frozen is fine, but thaw first).

If using sauteéed vegetables, cook them in the butter then add the eggs in and cook as directed. Be sure and stir well, so you get any stray bits off the bottom of the pan.

6 large eggs, at room temperature, beaten
2 tbsp. butter
1 c. shredded cheddar cheese

Preheat oven broiler with top rack set to allow room for skillet under heating element.

Melt butter in 8-inch cast iron or other heavy (NOT nonstick) skillet over medium heat. Swirl pan to coat bottom and sides well.

Add eggs and add-ins (except as described above) to skillet. Reduce heat to medium-low and cook, stirring only once at the beginning, until eggs are set on the bottom and the top is still slightly liquid.

Sprinkle cheese evenly atop eggs, then CAREFULLY slide skillet under broiler. Leave oven door cracked to keep an eye on the top. Broil until cheese is lightly browned.

Slice and serve with appropriate garnishes. Salsa makes a great choice, as does a cup of fresh fruit.