Ingredients
- 1 tablespoon olive oil
- 3 scallions thinly sliced
- 1 large tomato diced
- 4 large eggs beaten
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a nonstick skillet over medium heat. Add scallions and cook until softened, about 3 minutes.
- Add diced tomato to the skillet and cook until the tomato softens and releases its juices, about 2 minutes.
- Pour the beaten eggs over the cooked vegetables. Season with salt and pepper. Stir gently, cooking until the eggs are set but still soft, about 4-5 minutes. Serve immediately.
