2 tablespoons butter
2 large Roma tomatoes, chopped
1 large onion, peeled and sliced thinly
salt and pepper to taste
In a large bowl, break the eggs and whisk until fluffy and without streaks of white. Set aside. In a pan over low heat, add butter. When it begins to melt, add onions and cook until softened. Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice. Season with salt and pepper to taste. Add beaten eggs over the tomato-onion mixture and allow to cook without stirring for about 20 to 30 seconds. When it begins to set, gently fold with tomatoes and onions until combined. Continue to cook until eggs are just set but still slightly wet. Season with salt and pepper to taste. Remove from the pan and serve immediately.
Notes: Make sure to whisk the eggs very well to aerate and add volume, creating lighter and fluffier curds. The beaten eggs should be of uniform yellow color, with the whites and yolks completely incorporated together. Cook the eggs at low heat. High temps will make the eggs “seize,” resulting in hard, dry scrambled eggs. Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.