In a small bowl, crack the eggs and add the finely chopped onion, green chili, cilantro, salt, and black pepper. Whisk everything together until well combined and slightly foamy.

Heat 1 teaspoon of oil or ghee in a non-stick pan over medium heat, then pour in the egg mixture. Gently push the cooked egg toward the center as it sets, allowing uncooked egg to flow to the edges, and continue scrambling until the eggs are cooked through but still moist and fluffy. Set aside.

In a separate pan, heat it over medium-high heat and place the frozen paratha directly onto the dry pan. Cook for about 1-2 minutes per side, or until golden brown spots appear and the paratha is soft and pliable; add a tiny bit of oil or ghee for extra crispiness if desired.

Lay the warm paratha on a plate, and if using cheese, place a slice on one half before spooning the scrambled eggs over the cheese or directly onto the paratha.

Carefully fold the paratha over the filling to create a half-moon shape, or roll it up tightly like a burrito, and serve immediately.