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Heat olive oil in a medium nonstick skillet over medium heat.
Add the scallions and cook until they soften, about 3 to 4 minutes.
Add the tomato and season with adobo or salt, cook until the liquid from the tomato evaporates, about 3 to 4 minutes.
Add the beaten eggs to pan with more adobo or salt to taste and cook over medium heat, stirring a few times until just cooked.