Scrambled Eggs with Tomatoes

Prepare the eggs In a bowl, beat the eggs with the milk. Season with salt and pepper.

Cook the eggs Heat the butter in a non-stick skillet over medium heat. Add the egg mixture to the skillet and scramble until cooked through, stirring occasionally.

Saute the onion and garlic In another skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until they are soft and fragrant, about 3 minutes.

Cook the tomatoes Add the diced tomatoes to the skillet and cook until they are slightly softened, about 5 minutes. Season with salt and pepper.

Serve the dish Transfer the scrambled eggs to a serving plate and top with the cooked tomatoes. Garnish with chopped fresh herbs.