1 Servings 5 min Cook
2 Extra large Egg
2 Tbsp chopped Onions
1 Dash Salt
1/4 Cup, chopped or sliced Tomatoes
1 Tbsp Vegetable Oil
Scramble eggs in a bowl.
Set aside.
Heat oil in skillet, add tomatoes and onions.
Cook until soft.
Add eggs to skillet and begin to swirl until eggs are set.
Season with salt.
Fold one side of omelette over and remove from pan.
