Ingredients:

  • 4 large eggs (approximately 240g)
  • 2 tablespoons milk (or cream) (30ml)
  • Salt, to taste
  • Black pepper, to taste
  • 1 medium tomato, diced (approximately 150g)
  • 1/2 medium onion, finely chopped (approximately 75g)
  • 1-2 green chillies (such as jalapeño), finely chopped
  • 1 tablespoon olive oil or butter (15ml)
  • Fresh cilantro, chopped (optional)
  • Crumbled queso fresco or cheese of choice (optional)

Instructions:

  1. Dice the tomato, chop the onion, and finely slice the green chillies.
  2. In a mixing bowl, combine eggs, milk, salt, and pepper. Whisk until fully blended.
  3. Heat olive oil or butter in a non-stick frying pan over medium heat. Add the chopped onion and sauté until translucent (about 3 minutes). Stir in the chillies and tomato, cooking for another 2 minutes until softened.
  4. Pour the egg mixture into the pan. Stir gently with a spatula, cooking until soft curds form but not fully set (about 2-3 minutes).
  5. Remove from heat when the eggs look slightly undercooked (they will continue to cook off the heat).
  6. Divide onto plates, garnish with cilantro and cheese if desired, and serve warm.