I've only once had "scrambled eggs" from a microwave oven. "It" resembled nothing more than a rubbery a frisbee
As helly has said, fish does very well in a microwave (not just salmon). Apart from batch making apple sauce, baked potatoes (with an oven finish) and in winter doing my porridge that's about the extent of cooking I do in it. Otherwise it's occasional defrosting (I try and get stuff out well in advance so it defrosts naturally - just to save a bit of energy) and the reheating of food (not leftovers necessarily). My wife reheats her coffee. Oh, and if you forget to get the tomatoes out of the fridge for the salad a quick blast of microwaves warms them nicely.
I have done sponge puddings once or twice, but the texture never seemed right compared to a steamed one.
I can't imagine cooking meat in one at all. But then I like my steaks to bleed a bit.
I had a USAian boss once upon a time (a Texan), and he (well his wife) cooked a LOT in the microvave - pork chop in gravy for instance.