# What You'll Need:
→ Egg Mixture
01 - 4 large eggs
02 - 2 tablespoons whole milk (optional, for a creamier texture)
03 - 1/4 teaspoon fine salt
04 - 1/8 teaspoon ground white pepper
→ Vegetables
05 - 2 medium ripe tomatoes, cut into wedges
06 - 2 scallions, thinly sliced
→ Seasonings & Sauces
07 - 1 tablespoon soy sauce
08 - 1 teaspoon granulated sugar
09 - 1 teaspoon toasted sesame oil
10 - 1 clove garlic, minced
→ Cooking Oils
11 - 2 tablespoons neutral oil (such as canola or sunflower oil)
# Directions:
01 - In a mixing bowl, whisk eggs with milk (if using), salt, and white pepper until smooth and well combined.
02 - Heat 1 tablespoon of neutral oil in a medium nonstick skillet over medium heat. Pour in the egg mixture and gently scramble, stirring frequently, until just set yet soft. Transfer eggs to a plate and set aside.
03 - Add remaining 1 tablespoon neutral oil to the skillet. Add minced garlic and cook for 30 seconds until aromatic.
04 - Add tomato wedges to the skillet. Sauté for 2 to 3 minutes, stirring gently, until tomatoes soften and release juice.
05 - Stir in soy sauce, granulated sugar, and half the scallions. Continue cooking for 1 minute to blend flavors.
06 - Return the scrambled eggs to the skillet. Gently fold to mix with tomatoes. Drizzle with sesame oil and remove from heat.
07 - Top with remaining sliced scallions and serve hot. Accompany with steamed rice, if desired.
