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8 Spring Onions, Trimmed
12 Eggs, Beaten
1 Teaspoon Oil
5 Cup Tomatoes, Chopped
1 Teaspoon Salt, Divided
2 Tablespoon Soy Sauce
Cut the white part of the spring onions into 1/4 inch pieces, and cut the green part into the fine rings and set it aside. Heat the oil in a non-stick work or skillet, and add the beaten eggs and a 1/4 teaspoon of salt. Allow the eggs to cook into a solid cake, flipping it as needed. Once fully cooked, use a wooden spoon to break the eggs into bite-sized chunks. Add the white scallion pieces, diced tomatoes, soy sauce, and remaining salt, and cook over moderate heat until the tomatoes begin to turn pulpy. Add the sliced scallion greens and serve hot.
Eggs have several health benefits including omega-3 fatty acids. Omega-3 fatty acids are an effective way to lower blood triglycerides.