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In a well-greased pan on medium heat, add your chopped onions. Season well with salt and cook for 8 - 10 minutes until onions are soft and translucent. Remove from heat.
Meanwhile, in a large bowl mix your eggs, dairy, and seasoning. For extra heat, add in the jalapeño and cayenne.Once the onions are done, add them into your egg mixture and mix.
To your pan, add 3 - 4 tbsp. oil so the bottom of the pan is covered in oil. Bring up the heat to medium-low, add in your egg mixture, and close the lid. The oil should bubble up around the sides of the egg mixture. Cook until the eggs pull away from the sides of the pan, the center has mostly stiffened, and you can see a golden-brown crust (about 10 - 15 minutes). Shake your pan every few minutes to ensure it doesn’t stick to the bottom.
Flip the eggs by inverting the pan onto a plate using oven mitts, and then sliding the eggs back into the pan. Cook for about 5 minutes uncovered until a golden brown crust develops on the bottom.*
Remove from the pan and serve with warm flatbread.