Scrambled Eggs, My Style

For one person.

Time: around 15 minutes.

Eggs - 2 large
Onion - upto 1/2 cup, chopped
Tomatoes - diced, 1/5 cup
Green chillies - chopped, as needed
Garam Masala - 1/4 teaspoon
Fresh Ground Black Pepper - upto 1/4 teason, as needed
Milk or cream - 1 tablespoon
Olive Oil - 1 teaspoon

Heat oil in a frying pan, medium heat.

Add green chilles, onions, cook over medium heat, 2 minutes. Onions barely soft at this time, not fully cooked.

Add garam masala, cook for a minute more.

Add tomatoes, cook for 3-4 minutes, may increase heat a bit here. Use only a small amount of diced tomatoes - around 2-3 tablespoons - to prevent any water from remaining in the dish at serving time.

In a bowl, break the eggs, add salt, milk or cream, fresh ground pepper (lots!), and whip this together.
Add this to the frying pan, cook over for 1-2 minutes over medium heat. Stir and scramble the mixture twice or thrice, turn off heat just before the eggs are cooked - they will continue to cook in the pan. At the end, the eggs should be fully cooked, but still moist.

Garnish with chopped cilantro leaves. Add a tablespoon of shredded cheddar, if desired.

Serve with bagels topped with cream cheese.

At the end, onions should still have a crisp snap to them, and eggs should be moist, not too firm.