Step 1

Heat olive oil in a medium nonstick skillet over medium heat.

Step 2

Add the scallions and cook until they soften, about 3 to 4 minutes.

Step 3

Add the tomato and season with adobo or salt, cook until the liquid from the tomato evaporates, about 3 to 4 minutes.

Step 4

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.