Heat the Cooking Fat: Begin by heating one tablespoon of olive oil or butter in a non-stick skillet over medium heat for about 1–2 minutes until shimmering.

Sauté the Vegetables: Add 0.25 cup of chopped onion and diced jalapeño to the skillet. Sauté for approximately 2-3 minutes until the onion becomes translucent.

Incorporate the Tomatoes: Next, add one diced medium tomato to the skillet and cook for another 2 minutes until softened.

Add the Eggs: Crack four large eggs into the skillet with the sautéed vegetables. Scramble gently and cook for about 3-4 minutes until softly set.

Season and Finish Cooking: Season your Mexican Scrambled Eggs with salt and pepper to taste. Cook for about 1 additional minute until set and moist.

Garnish with Cilantro: Stir in two tablespoons of freshly chopped cilantro just before serving for a burst of freshness.