Savory Tomato and Egg Scramble

1In a medium bowl, crack the eggs (4 large) and whisk them until well combined. Season with salt and pepper to taste.

2In a large skillet, melt the butter (1 tablespoon) over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.

3Add the diced tomatoes (2 medium) to the skillet and cook for another 2-3 minutes, allowing them to soften and release their juices.

4Pour the whisked eggs (4 large) into the skillet with the onions and tomatoes (2 medium). Stir gently with a spatula, allowing the eggs (4 large) to cook evenly.

5Continue to cook, stirring occasionally, until the eggs (4 large) are just set but still creamy, about 3-4 minutes.

6Remove the skillet from heat and sprinkle the fresh parsley (1 tablespoon) over the top. Serve immediately.