Steps
1. Heat olive oil in a non-stick skillet over medium heat.
2. Add diced onions and sauté until translucent, about 2-3 minutes.
3. Stir in sliced mushrooms and cook for another 3-4 minutes until softened.
4. Add diced tomatoes and cook for 1-2 minutes until warmed through.
5. In a bowl, whisk the eggs with salt and pepper.
6. Pour the eggs into the skillet over the sautéed vegetables and gently stir to combine.
7. Cook, stirring occasionally, until the eggs are just set, about 3-4 minutes.
8. Sprinkle cheese on top and cover the skillet for a minute to melt the cheese.
9. Serve warm, garnished with fresh herbs if desired.