2–4 eggs
Salt
Black pepper, crushed
Dried parsley flakes
Basil, fresh or dried, crushed or torn into pieces
Rosemary
~½ tablespoon water
Spray pan with non-stick cooking spray—this is optional but recommended.
Put pan on stovetop at medium heat.
Determine number of eggs to use—2 will serve one, 3 if especially hungry, and 4 will feed two.
Get a small bowl. Crack eggs on countertop, then split them so the whites and yolks fall into the bowl. Make sure no shell fragments get in; if they do, remove them.
Sprinkle salt, crushed black pepper, parsley flakes, and crushed basil onto the eggs.
Add a small number (<7) of flakes of rosemary.
Add a small amount (~½ tablespoon) of water.
Holding the bowl at an angle, quickly but carefully whisk the ingredients in the bowl, moving the whisk in a rapid circular motion. Continue until ingredients appear blended, with the eggs being a homogeneous yellow.
Pour mixture into pan, which should at this point have heated up.
Stir gently with corner spoon for several minutes until mixture begins to congeal into lumps.
Let the lumps sizzle briefly, then flip over to allow the other side to cook. Continue this until the entire surface area of all the scrambled eggs is no longer visibly wet.
Serve.