Huevos pericos (huevos revueltos colombianos con tomate y cebolleta)

Ingredientes

• 5 large eggs
• 1 tbsp half and half or milk
• t tbsp unsalted butter
• 2-3 scallions (green onions), sliced
• 2 roma tomatoes, diced
• salt and pepper, to taste

Preparación

1. 1

   Crack the eggs into a bowl. Add the half and half to the eggs and season them with a little salt and pepper. Beat eggs with a fork for a minute or two.

2. 2

   Heat up a tablespoon of butter in a skillet over medium heat. Once the butter is melted, add the tomatoes and scallions

3. 3

   Cook the tomatoes and scallions for a few minutes, then add the eggs. Let the eggs sit for a few seconds then use a spatula to gently lift the cooked eggs from the bottom of the skillet letting the runny part coat the bottom. Continue to do this until all the eggs are cooked. This should take around five minutes.

4. 4

   Serve hot.