Scrambled Eggs with Avocado and Tomato

1 tablespoon of butter
1/2 of a medium onion, finely chopped
4 large eggs, beaten
Salt to taste
Freshly ground black pepper to taste
1 medium tomato, seeded and chopped
1/2 of a avocado (Haas are the best), peeled, pitted, and cut into 1/2-inch pieces

In a large saucepan, melt the butter over medium-high heat and cook the onion, stirring, for 1 minute.

Reduce the heat to low, cover, and cook until tender, 3 to 4 minutes.

Add the beaten eggs, the salt, and the pepper.

Cook, stirring slowly to scramble, until the eggs are just set, about 1 to 2 minutes.

Add the tomato and the avocado and stir gently to mix.

Remove the pan from the heat.

Serve hot.