Tomato and Egg Scramble

This recipe makes for a quick and hearty breakfast or brunch dish.

1. Chop the tomato into small pieces.
2. Whisk the eggs and salt together in a bowl.
3. Heat a non-stick pan over medium-high heat and add the chopped tomato.
4. Cook the tomato for about 2-3 minutes until it softens.
5. Pour the egg mixture over the tomato and stir gently.
6. Cook the eggs, stirring occasionally, until they are scrambled and fully cooked.
7. Serve hot and enjoy!