Tomatoes and Scrambled Eggs

OK, so this dish tastes a lot better than how it photographed. Plus, it requires just a few ingredients and is done within 10 minutes. This was taught to me by my dad. When he first made it for his host family when he came to the States to go to college (from Taiwan) he said they were turned off by the fact that scrambled eggs should be eaten for breakfast, not dinner. However, once they tasted it, they gave up their preconceived notions of when to eat eggs during the day.

6 eggs (or 1 1/2 cups egg substitute), beaten
1 large tomato, roughly chopped
4 green onions, thinly sliced
1/4 cup ketchup
2 tablespoons vegetable oil, divided
salt and pepper to taste

In a medium-sized pan, heat 1 tablespoon of vegetable oil on medium-high heat. Once hot, add the green onions and tomato chunks. Cook the tomatoes until they turn slightly mushy and the skin begins to peel away (about 5-7 minutes). Remove from pan and reduce heat to medium. Coat the pan with the rest of the vegetable oil and add in the beaten eggs. Cook the eggs until almost done (about 3 minutes) and add the tomatoes back into the pan along with the ketchup. Stir until evenly distributed and heat through for a couple more minutes. Add salt and pepper to taste. Serve over rice and enjoy! Yield: 2-3 servings