Ingredients

The following ingredients have 2 Servings
  • 2 teaspoons olive oil
  • 3 to 4 medium scallions (white and green parts, sliced thin)
  • 1 medium roma or vine tomato (seeded and diced)
  • 6 large eggs (beaten with fork)
  • kosher salt or adobo seasoning salt

Instruction

  • 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 the tomato and season with adobo or salt, cook until the liquid from the tomato evaporates, about 3 to 4 minutes.
  • Add the beaten eggs to pan with more adobo or salt to taste and cook over medium heat, stirring a few times until just cooked.