Instructions

• Crack the 8 eggs into a bowl, add 1 teaspoon salt (or to taste) and ½ teaspoon pepper (or more, to taste), and whisk until well combined.
• Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
• Add the diced large red onion and the cubed bell pepper to the skillet; cook, stirring occasionally, until softened, about 3–5 minutes.
• Add the ¾ cup diced tomato and cook, stirring occasionally, until the tomato softens and the vegetables are cooked through, about 2–3 minutes more.
• Reduce the heat to medium-low, pour the beaten eggs evenly over the vegetables, let sit a few seconds, then gently stir and fold the eggs into the vegetables with a spatula until the eggs are mostly set but still moist, about 2–4 minutes.
• Remove the skillet from the heat while the eggs are still slightly glossy (they will finish cooking from residual heat).
• Taste and adjust seasoning if needed, sprinkle with 1 tablespoon minced parsley (optional), and serve.