Crack the eggs into a bowl. Add 1 tsp. milk or cream, water or broth per egg for flavor and richness. Season the eggs with a pinch of salt and pepper. Beat the eggs to blend using a fork or whisk.
Coat a nonstick skillet with cooking spray. Heat the skillet over medium. Add ½ tsp. butter per egg to the skillet. Pour the eggs into the skillet when the butter melts. Use a flexible heat-proof spatula to push the eggs from one side of the pan to the other. Let the liquid egg flow into the space created by the spatula.
To avoid tough eggs, scramble them over no more than medium heat
Cook and stir the eggs just until they’re just set then remove the pan from the burner. The eggs will still look slightly moist on top but that is okay—they will continue cooking from the carryover heat in the skillet.
Sprinkle the eggs with shredded cheese, cover the skillet with a lid and let the eggs stand for 1 min. The heat from the pan will finish cooking the eggs and melt the cheese.