Instructions

• Heat 2 tablespoons olive oil in a skillet over medium heat until hot.
• Add 1 medium chopped onion and 1 chopped green bell pepper. Sauté, stirring occasionally, until the onion and pepper are softened and the onion is translucent, about 5 minutes.
• Add 2 large chopped tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cook until the tomatoes soften and begin to break down, about 5 minutes.
• Reduce the heat to medium-low. Pour in the 4 large beaten eggs over the vegetable mixture. Let sit a few seconds, then gently stir and fold the eggs into the vegetables until the eggs are just set but still moist, about 3–5 minutes.
• Remove the skillet from the heat and serve immediately.