Beat the eggs with a little pepper and salt.

Sauté the shallot in a little olive oil until fragrant.

Pour the eggs into the pan and stir gently until they start to set.

Add the tomatoes and turmeric powder, stir-fry until the tomatoes are cooked. Add a little more salt to taste, if desired.

Sprinkle grated Parmesan cheese and chopped scallions on top. Cover and let cook for 2 minutes until the cheese melts.

Serve over a plate of hot rice.