Instructions

• In a bowl, beat the 6 large eggs with a fork until evenly combined; set aside.
• Heat 2 teaspoons olive oil in a medium nonstick skillet over medium heat.
• Add the 3 to 4 medium scallions (white and green parts), sliced thin, and cook, stirring occasionally, until softened, about 3 to 4 minutes.
• Add the 1 medium roma or vine tomato, seeded and diced. Season with kosher salt or adobo seasoning salt to taste and cook, stirring occasionally, until most of the tomato liquid evaporates, about 3 to 4 minutes.
• Pour the beaten eggs into the skillet. Add more kosher salt or adobo seasoning salt to taste. Cook over medium heat, gently stirring or folding the mixture a few times, until the eggs are just cooked but still moist.
• Remove from heat and serve immediately.