Beat 2 eggs with a splash of milk and a teaspoon of tarragon leaves.
Dice turkey pastrami (or any non-sliced lunchmeat, or leftover meat) and fry in a dry non-stick pan until browned and crispy. Set aside.
Wipe pan clean and melt butter. Pour egg mixture into pan; cover and cook over medium low heat until edges are just brown. Flip carefully and, while bottom cooked, place diced meat, diced sharp cheddar, and diced pepperjack (or whatever cheeses you have on hand) on top. Fold into half-moon shape and serve with toast.
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