Crack the eggs into a medium bowl and whisk them vigorously for about 1-2 minutes until fluffy.

Heat a non-stick skillet over low heat and add the butter, melting it completely.

Add the sliced yellow onions and cook for 3-4 minutes until translucent and fragrant.

Mix in the chopped Roma tomatoes, cooking them together for about 2-3 minutes.

Carefully pour the beaten eggs into the skillet and let sit for about 20-30 seconds.

Gently incorporate the eggs with the vegetables, lifting and folding them.

Season with salt and pepper, then serve immediately with toasted pandesal or garlic fried rice.