Savory Tomato and Onion Scrambled Eggs

1.In a medium bowl, crack the eggs and whisk them until well combined. Season with salt, pepper, and paprika. Set aside.

2.In a non-stick skillet, melt the butter over medium heat.

3.Add the chopped onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent and soft.

4.Stir in the diced tomatoes and cook for an additional 2-3 minutes, allowing the tomatoes to soften and release their juices.

5.Pour the whisked eggs into the skillet with the onion and tomato mixture. Let it sit for a few seconds until the edges start to set.

6.Gently stir the eggs with a spatula, folding them over the tomato and onion mixture. Continue to cook, stirring occasionally, until the eggs are just set but still creamy, about 2-3 minutes.

7.Remove the skillet from heat and sprinkle the chopped parsley over the top. Serve immediately.