In a medium bowl, crack the eggs and whisk them thoroughly for about 1–2 minutes until fluffy and uniformly yellow.

In a non-stick skillet, melt a tablespoon of butter over low heat. Add the sliced onions and cook gently for 3–4 minutes until translucent and aromatic.

Once the onions are ready, toss in the chopped Roma tomatoes and cook for an additional 2–3 minutes until softened.

Carefully pour the beaten eggs into the skillet over the tomato-onion mixture. Let them sit for about 20–30 seconds to start setting.

Using a spatula, gently fold the eggs into the mixture, stirring carefully to combine until just set but still slightly glossy.

Remove the skillet from heat and season the eggs with salt and pepper to taste. Serve immediately.