I cook a few slices of pepper bacon on medium-high heat in a shallow, 12" teflon frying pan. While that's happening, I beat a large egg with a teaspoon of milk and a tablespoon of truffle oil (olive oil base), along with healthy shakes of garlic powder, onion powder, chili powder and black pepper.
Once the bacon is done, I drain the pan off and turn the heat down to medium-low. This leaves pepper bits, bacon fragments, and a coating of bacon grease in the hot frying pan. Pour the beaten egg into the pan and quickly circulate it across the entire pan bottom. Cooks in about 30 seconds that way, paper thin, soaking up all that bacony goodness. Then I ruck it up and shove it around for a few seconds with the spatula.
Voila, a truly awesome scrambled egg.
Just in case you were hungry.