Scrumptious Scrambled Eggs and Tomatoes

Ingredients

• 4 large eggs or 4 large egg substitute
• 1 tablespoon butter
• 1-2 chopped green onions
• 12 bite sized tomatoes, sliced into quarters
• salt
• black pepper, freshly ground
• 1/4 cup coarsely shredded cheddar cheese
• *Serves 2

Directions

1. If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
2. In large skillet over medium heat, warm the butter.
3. Add diced tomatoes and cook for 2 minutes, just long enough to soften the tomatoes, season with salt & pepper to taste
4. Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
5. Using spatula, stir the eggs from the edges of the pan toward center.
6. Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
7. Sprinkle with grated cheese and cook for 1 minute longer.
8. Divide and serve on warmed plates.