Crack the eggs into a bowl. Add the milk and garlic powder to the eggs and season with salt and pepper. Beat eggs with a whisk for a minute or two.

Heat butter in a skillet over medium heat. Once the butter is melted, add tomatoes and onion.

Let the vegetables simmer for a few minutes, then add the eggs. Let the eggs sit for a few seconds, then use a spatula to gently lift the cooked eggs from the bottom of the skillet letting the runny part coat the bottom. Continue to do this until the eggs are cooked.

Remove from heat. Chop eggs into smaller pieces with a spatula and stir in fresh cilantro. Serve immediately with warm chapatis or tortillas.