Tomato and Egg Scramble

Instructions

1. 1

   Crack the 4 large eggs into a bowl and beat them well until the yolks and whites are fully combined.

2. 2

   Dice the 2 medium tomatoes and 1 medium onion into small pieces.

3. 3

   Slice the 1 green chili into thin rings, removing seeds if you prefer less heat.

4. 4

   Heat 1 tablespoon of oil in a non-stick pan over medium heat.

5. 5

   Add the diced onion to the pan and sauté until it becomes translucent.

6. 6

   Add the diced tomatoes and sliced green chili to the pan, and cook for about 2-3 minutes until the tomatoes soften.

7. 7

   Pour the beaten eggs into the pan, stirring gently to scramble them with the vegetables.

8. 8

   Continue cooking until the eggs are fully cooked but still soft, about 2-3 minutes.

9. 9

   Season with salt and pepper to taste, then serve hot.