Masala Scrambled Eggs With Tomato, Cheddar and Cilantro

4	large eggs or egg substitute
1	tablespoon olive oil
1/4	cup chopped sweet onions (I use Vidalia)
1	medium plum tomato, diced
2-4	tablespoons chopped cilantro, depending upon personal taste
	kosher salt
	black pepper, freshly ground
1/4	cup coarsely shredded low-fat cheddar cheese cummin seed, chilli, garlic, turmeric powder and salt  If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute. In large skillet over medium heat, warm the olive oil. Add onion and cook, stirring until golden, approximately 5 minutes. Add cummin seed, chilli, garlic, turmeric powder and salt and saute for a minute or two. Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper. Cook until tomato is heated through and any juices have evaporated, about 1 minute. Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute. Using spatula, stir the eggs from the edges of the pan toward center. Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes. Sprinkle with grated cheese and cook for 1 minute longer.