Sausage Scrambled Eggs

Have you ever been tricked into holding an egg in your palm and having to crack it just by making a fist around the egg ? - well you can't crack the egg just by squeezing your fingers due to its characteristic shape.
Eggs are supposed to be good for you, especially if you know to limit yourself to a few per week, given the fact that the yolks have so much cholesterol in them.
These eggs are so good and I realized I haven't made scrambled eggs in a while, so here they are - with some smoked Polish Kielbasa.
There seems to be an entire philosophy behind cooking omelette, frying eggs (I like mine sunny side up), making scrambled eggs and so on - and I know 2 things (I actually know a LOT of things, not just 2 - hehehe):
1) my husband like to add a splash of milk to the scrambled eggs so they do not dry out fast and
2) whenever you make an omelette, remember that if it's still undercooked by the time you take it off the heat, it will be done by the time it reaches your plate (yes, a matter of seconds is sometimes crucial when cooking eggs).
If it looks done in the skillet, it will be overcooked by the time it's on your plate.
Now let's see what I used.

Ingredients:
1 tomato, sliced
3-4 eggs
4 inches of Polish Sausage casing removed
1 handful grated cheese (1/2 cup) or 3 cheese sticks, cut into small pieces
extra cheese for topping
seasonings

Directions:
Cut the sausage and mix with the cheese, then fold into the mixed eggs, being careful to add the seasonings of your own choice.
Place 1 TBSP oil into a medium skillet and heat it a bit on medium, then add the eggs and cook stirring slowly to scrape the egg from the bottom and sides of the pan.
It should only take 2 to 3 minutes for it to be done.
Just right when it looks a bit under done, transfer to the plates, top with more cheese and garnish with the slices of tomato.
For a kick, add cilantro or chopped fennel to the eggs, right before you place them in the skillet.