Begin by heating a tablespoon of olive oil or butter in a non-stick skillet over medium heat. Allow the oil to shimmer or the butter to melt completely, which should take about 1 minute.

Once the oil is ready, add 1/4 cup of chopped onion and the optional diced jalapeño to the skillet. Sauté for 2-3 minutes until the onions become translucent and fragrant.

Next, stir in the diced tomato and continue cooking for about 2 minutes until the tomatoes start to soften and release their juices.

Now, crack 4 large eggs directly into the skillet with the sautéed vegetables. Gently scramble using a spatula, cooking for about 3-4 minutes.

As the eggs begin to set, season with salt and pepper. Stir just until the eggs are fully cooked but still fluffy.

Before serving, fold in 2 tablespoons of fresh cilantro into the scrambled eggs. Serve warm.