Beat the eggs in a medium bowl and set aside.
Heat the oil in a large heavy skillet over medium high heat. Add the
scallions, rosemary, garlic, and pepper to taste and sauté
for 2 minutes. Increase the heat to high and add the tomatoes and
sauté for five minutes. Add the eggs and reduce the heat to
medium high. Cook the mixture, moving the eggs around gently until
the eggs are mostly set. Sprinkle the cheeses over the mixture. Cover
and cook for 2-3 minutes, or until the eggs are cooked to your liking
and the cheeses are melted. Serve hot.
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