Heat the oil in a skillet over low heat, add onions and garlic and saute until tender. Add the tomatoes and pepper and continue cooking on low, stirring occasionally, until peppers are softened.
Beat the eggs in a bowl with a fork or whisk; add salt and pepper to taste. Add eggs and cheese to the tomato/pepper mixture and scramble until eggs are cooked but creamy.
By Ann from Richland, WA
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