I can maybe give you some little help for tomorrow morning there Lampy..
One of my favorites is sautéed summer squash and onions seasoned heavily with coriander seed.
Another is shaving shallots very fine and added them to the egg directly. You have to shave them very fine though like <1mm. Takes a very sharp knife with a thin edge. I do this French style.
Also try Merken infused oil, absolutely wonderful, especially on a croissant.
I do something I call an Agglomerate Omelet, or Agglomelet. Using a pair of wood chopsticks I start off like I’m making ordinary scambled eggs. When I’ve got pieces but they are still shiny enough to stick together I slide the mess out of the pan and onto a warm plate so it rolls up like a French omelet. You can form it a bit at this stage if you want to shorten the tube a bit to better fit in a sandwitch. I then cover and let “rest” a few minutes. The innards will congeal into a wonderful soft custard, but retain some lumpiness making them still somewhat reminiscent of scrambled eggs.
I do this same resting now with my Frenchy’s, as I now find it preferable to being runny.