Wash and chop 2 medium ripe tomatoes into bite-sized pieces.

In a bowl, beat 3 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.

Add chopped tomatoes to the skillet and sauté for 3 to 4 minutes until they soften and release their juices.

Stir occasionally and cook the tomatoes for an additional 2 minutes until they form a saucy base.

Pour the beaten eggs over the tomato mixture and let sit without stirring for 2 to 3 minutes to allow curds to form.

Gently scramble the eggs and tomatoes together, cooking for about 1 minute more until the eggs are just set.

Remove from heat and garnish with chopped green onions if desired, then serve immediately.