I clipped this recipe from a farming newspaper, adapted it a bit, and made it for myself for lunch one afternoon. Of course, if you want more servings, just double or triple everything.
1 tabl. milk
1/8 tsp. salt
Dash of pepper
2 tabl. finely chopped onion
1/2 tabl. butter
1/2 of a small tomato, seeded and diced
In a bowl, whisk together the eggs, milk and seasonings; set aside. In a skillet, saute onion in the butter until tender. Add the egg mixture. Cook and stir over medium heat until eggs are set. Stir in tomato. Serve.