Beat all ingredients except for olive oil in a small bowl with a fork for 30 seconds to a minute (until the eggs have broken up)
Heat the olive oil in a non-stick skillet on medium-high heat.
Add the egg mixture to the skillet.
Stir constantly with a wooden spoon (don't use metal in a non-stick pan!), until eggs begin to congeal (about 2 minutes).
Keep stirring until eggs are ALMOST all the way cooked. Immediately transfer to a plate.
Garnish with remaining green onions and enjoy!
In order to avoid over-cooking the eggs, which will make them dry, stop cooking them before they are completely done. The heat from the eggs will continue to cook them on the plate, which will leave you will perfectly cooked, melt-in-your mouth scrambled eggs every time!
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.