Collegetown Eggs

• 1 tomato
• 1/8 teaspoon dark sesame oil
• Salt and pepper
• 2 scallions
• 3 eggs
• 1/4 teaspoon sugar
• 2 teaspoons vegetable oil

1. Cut the tomato into wedges.
2. In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper.
3. Chop the scallions and place them in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper.
4. Beat until foamy.
5. In a small skillet on medium-high heat, warm the oil.
6. Pour in the egg mixture and turn the heat down to medium.
7. In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan toward the center.
8. After about a minute, flip the eggs to cook the other side.
9. As soon as the eggs are fully set, remove from the heat.
10. Divide the eggs between two plates and top with the tomatoes.
11. For a heartier meal, serve with rice or toast and Pan-Asian Slaw (page 212).

tomato, dark sesame oil, salt, scallions, eggs, sugar, vegetable oil

Taken from www.epicurious.com/recipes/food/views/collegetown-eggs-377097 (may not work)