This is a very basic egg recipe that can be adapted for many different things. Think of it as the 'sandwich bread' of eggs.
Bear in mind that I don't like eggs. This is a recipe I developed to make eggs taste good to me, so if you don't like eggs yourself you may consider giving the one a shot.
Break your eggs (I write this with average-sized eggs in mind) into a dish. Add one tablespoon of flour and one tablespoon of milk (or cream or half-and-half) per egg. Beat the eggs until yolks, whites, and flour is completely mixed.
At this point you could add spices or finely-chopped vegetables, or you could leave them as-is.
You will need a heated pan with just enough oil to keep the eggs from sticking. When your eggs are mixed, our just enough into a pan (I use a low temperature setting) that it covers an area the size of your palm. It should be thin, a little like a crepe. Pour as many as will fit depending on the size of your pan, then cover with a lid. Check now and then. When they start puffing up, flip them over and leave them for another few moments. When both sides are done evenly, remove them.