The simplest dishes are the true test of a good cook. Anybody can gussy something up so it’s interesting—TOO interesting.
I’ll go with the keep-it-simple, cook slowly (in butter) on low heat so it doesn’t get tough—and you can get it off the heat at the right second, when it is just a shade before being done. (It continues to cook for a few seconds.)
Don’t do fluffy. The flavor is not as concentrated when you do fluffy, and eggs are bland enough as it is. This is eggs, not a soufle.
Salt, a little pepper can be added on the plate for those who like it.
Quality of the eggs and butter are the first concern.