Indian Tomato Scramble

1. Melt Butter and Sauté Onion

Start by melting 3 tablespoons (42 grams) of butter in a 10-inch skillet over medium heat. Once the butter has melted completely, add the finely chopped half onion. Sauté the onion for about a minute, stirring occasionally, until it turns translucent.

2. Add Tomato, Cilantro, and Chili

Next, add the diced tomato, chopped cilantro, and sliced green chili to the skillet. Cook everything together for about 3 to 4 minutes, until the tomatoes soften and release their juices. The tomatoes should break down slightly but still hold some of their shape, contributing both flavor and a bit of texture to the dish.

3. Add Eggs and Season

Now, pour the well-beaten eggs into the skillet, spreading them evenly over the tomato mixture. Immediately sprinkle salt and pepper to taste. Stir continuously, ensuring that the eggs cook evenly and do not stick to the skillet. Keep stirring until the eggs reach your desired consistency, which should take about 3 minutes for a hard scramble.