Making scrambled eggs inevitably involves cleanup.
Recently, while making pan-fried tortilla pseudo-pizza, it suddenly occurred to me that if I prepared and cooked eggs on top of a tortilla, the tortilla would act both as a mixing bowl and as a grilled tortilla, potentially eliminating cleanup and producing a tastier meal.
First time I tried it, it worked very well. :)
I had used two eggs, and it ended up being somewhat wetter and bulkier than was to my tastes,
so the second time I used just one egg.
One egg was still slightly wet, but IMO was a better fit to the tortilla.
I recommend you try each, and see which you prefer. :)
Usually, I run my stove at medium, however I was sure the tortilla would cook faster than the egg mix,
so used a somewhat lower heat setting, to avoid burning the tortilla.
I'm still experimenting with the "best" heat setting and welcome feedback on what works well for others.
As with pseudo-pizza, I use just a bit of oil in the pan - considerably less than I normally use with eggs. :)
Note also that I use freshly ground pepper, because, like Frater Secessus,
"I am not an animal". ;)
All ingredients, in "bowl", ready to mix:
mixed, ready to cook:
after frying (still slightly wet):
after folding, showing very crispy bottom:
If it's a two part egg dish (e.g. hashbrowns), I first turn off the stove, and let the pan cool somewhat, so I can focus on hygiene first, then separately focus on any mixing/etc of the eggs.