Cashew and Tomato 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

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

3. 3

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

4. 4

   Add the chopped green chillies to the pan and sauté for another minute.

5. 5

   Add the chopped medium tomatoes to the pan and cook until they soften.

6. 6

   Stir in the 1/4 cup of cashews and cook for an additional 2 minutes.

7. 7

   Pour the beaten eggs into the pan and gently stir, allowing the eggs to scramble and cook through.

8. 8

   Continue to cook until the eggs are set but still soft, stirring occasionally.

9. 9

   Remove from heat and serve the scramble hot.