Ingredients:

  • large eggs
  • tablespoons milk or cream (optional)
  • /4 tsp fine sea salt
  • /8 tsp freshly ground black pepper
  • tablespoon unsalted butter or oil
  • /2 medium white or yellow onion, finely diced
  • medium ripe tomato, seeded and finely diced
  • tablespoons thinly sliced green onion (green parts only)

Instructions:

  1. In a bowl, whisk the 4 eggs vigorously with the milk/cream (if using), salt, and pepper until slightly frothy and uniform in colour. Set aside.
  2. Heat the butter/oil in a large non-stick skillet over medium heat. Add the diced onion and cook gently for 3–4 minutes until softened and translucent.
  3. Stir in the finely diced tomato. Cook for another 2–3 minutes until the tomato begins to break down slightly and release its juices.
  4. Stir in about half of the sliced green onion tops. Cook for 30 seconds until fragrant.
  5. Pour the whisked egg mixture directly over the vegetables in the pan. Let the eggs set around the edges for about 30 seconds without stirring.
  6. Using a heatproof spatula, gently push the cooked egg from the edges toward the centre, tilting the pan so the uncooked egg runs underneath. Continue this slow folding action.
  7. Cook until the eggs are mostly set but still slightly moist and glossy (do not overcook). This usually takes 2–3 minutes once the eggs hit the pan.
  8. Remove from the heat immediately. Fold in the remaining fresh green onion. Serve straight from the pan.