Start by prepping and pre-cooking any of the mix-ins (as needed) so they are ready to go in the eggs. Allow any liquid to drain off to avoid runny yuck in your eggs.
A non-stick type of skillet or a well-seasoned cast iron works well. Melt the butter over a low-medium heat. In a bowl whisk the eggs, milk or cream and Greek Seasoning. Pour the egg mixture into the prepared pan.
Using a spatula, turn and fold the eggs until thickened and no liquid egg remains. Quickly add mix-ins and gently fold a few more times. Slide onto a serving platter or individual plates and add topping(s). Serve immediately!
