Masala Skillet Scramble

Heat 1 Tbsp. extra-virgin olive oil and 1 Tbsp. unsalted butter in a large nonstick skillet over medium. Add 1 medium red onion, cut into ½" pieces, 1 plum tomato, seeds removed, coarsely chopped, 1 jalapeño, finely chopped, 3 garlic cloves, finely chopped, and one 1½" piece ginger, peeled, finely chopped; sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 1 tsp. ground cumin. Cook, stirring often, until onion and tomato are softened and garlic is beginning to brown around edges, 5–8 minutes.

Stir in remaining 2 Tbsp. unsalted butter and spread mixture into an even layer. Pour in 8 large eggs, beaten to blend, then scatter 2 oz. sharp cheddar, coarsely grated, over. Cook, undisturbed, until eggs are just set around edges of pan, about 1 minute. Continue to cook, stirring in broad strokes and turning eggs over with a heatproof rubber spatula, until just cooked through, about 2 minutes more. Remove from heat and sprinkle with flaky sea salt. Top with 1 radish, trimmed, thinly sliced, and ½ cup cilantro leaves with tender stems and/or mint leaves.

Serve scramble with warm corn tortillas or toasted country-style bread and lime wedges for squeezing over.