1/4 cup milk
1/2 cup shredded cheddar cheese
1 1/2 cups diced tomatoes
6 tablespoons onions, diced fine
salt and pepper
1. in a medium sized, non-stick skillet, heat the oil over medium heat.
2. Add the diced onions and cook for 2 minutes, stirring once. Then add the diced tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
3. In a medium bowl lightly beat together eggs and milk. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Pour in onion mixture. Stir for another 2 minutes and season with salt and pepper, and serve.