If you do scrambled, make sure to use a really good non-stick pan or you'll end up with a layer of egg on the pan. You could also try omelets too. I whisk a couple of large eggs in a bowl before pouring it into the hot pan. Let it cook for a bit. I usually pick up and swirl the egg across the top for the top to cook a little more evenly. Once most the egg cooks, flip it over and cook the top side for a moment or two. Add your cheese and fillings and the fold in half. I usually shut the heat off at this point and let the pan finish cooking the egg and melting the cheese. If you have a lot of ingredients, like mushrooms, onions, peppers, ham, bacon, or whatever else, it's best to cook it in a separate pan and add it to the egg while warm. You'll still want to add the cheese last to melt into everything.
I try to stay away from vegetable, peanut, and canola oils. Too much controversy over how healthy they are and I don't really miss them while cooking. I do keep a bottle on hand for various recipes and stuff, but it takes a long time to use it. The key is to use any of them sparingly. You want flavor of the food to stand out, not the flavor of the oil or your food to feel/taste greasy. My bf is mexican, and I find his grandmother's cooking to be overly saturated in oil and ruins the natural goodness and taste of the food.
