Heat the skillet. Add 1 tablespoon of olive oil or butter to a non-stick skillet over medium heat and allow it to heat for about 1-2 minutes.

Sauté the vegetables. Add 1/4 cup of chopped onion and the diced jalapeño to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.

Incorporate the tomatoes. Stir in the diced medium tomato, cooking for an additional 2 minutes until the tomatoes start to break down.

Add the eggs. Crack 4 large eggs into the skillet and gently combine with the vegetables without over-mixing.

Scramble and cook. Cook the egg mixture for about 3-4 minutes, stirring gently until the eggs are creamy and fluffy. Season with salt and pepper.

Finish with fresh cilantro. Stir in 2 tablespoons of freshly chopped cilantro just before serving and enjoy warm.