In a large bowl, whisk together the eggs, milk, salt, and pepper until just blended. Be careful not to incorporate too much air; you want a uniform mixture.
Heat the ghee or butter in a large non-stick skillet over medium heat.
Once shimmering, add the chopped mushrooms, sliced scallions, minced chili, and ginger.
Sauté, stirring frequently, for about 8-10 minutes until the mushrooms have released their liquid and are tender.
Stir in the diced tomato, turmeric, and ground cumin.
Cook for another 3 minutes, allowing the spices to become fragrant and the tomato to soften.
Reduce the heat to low.
Pour the egg mixture into the skillet.
Cook slowly, stirring and folding constantly with a spatula, scraping the bottom of the pan. The key is to cook them gently to achieve a creamy, soft-scrambled texture.
Once the eggs are mostly set but still look moist and creamy, remove the skillet from the heat. They will continue to cook from the residual heat.
Serve immediately, garnished with fresh cilantro or parsley.
