2 Servings 10 min Cook
2 Tsp Olive Oil
4 Medium (4-1/8" long) Scallions
1 Medium whole (2-3/5" dia) Tomatoes
6 Extra large Egg
3 Dash Salt
Dice tomatoes.
Thinly slice scallions.
Beat eggs.
Heat olive oil in a medium nonstick skillet over medium heat.
Add the scallions and cook until they soften, about 3 to 4 minutes.
Add diced tomato and cook until the liquid evaporates, about 3 to 4 minutes.
Add the eggs, season with salt, and cook until set, stirring occasionally.
