SCRAMBLED EGGS WITH ONION AND TOMATO (restaurant recipe)
3 tbsp. Olive oil
1 large yellow onion, chopped
1 1/4 lbs. Plum tomatoes, peeled and chopped
6 eggs, beaten
salt and pepper
In a large non-stick saute pan over medium heat, warm the oil and fry the onion until it starts to turn golden, about 6 minutes. Add the tomatoes and cook until the liquid is evaporated.
Add the eggs to the saute pan and cook, stirring constantly, scraping the bottom of the pan with a wooden spoon. Remove from the heat as soon as the eggs begin to set but are still very moist.
Turn the eggs onto a serving plate and serve immediately.