Confetti Scrambled Eggs
8 large eggs
1/4 cup milk
1/2 tspsalt
1/8 tsp pepper
2 tbs butter
1 large tomato, chopped

1 tbs thinly sliced green onion tops
In a mixing bowl, beat eggs, milk, salt, and pepper together until well blended. Melt butter in skillet over medium-low heat until hot. Pour in egg mixture. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with spatula. Cook until eggs are almost set. Fold in tomato and green onion. Heat scrambled eggs through. Serve immediately. Servers 4.