1 med. onion, sliced
1 med. green pepper, slivered
1 clove garlic, halved
1/4 c. olive oil or vegetable oil
2 med, firm red tomatoes
1 1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. pepper
8 eggs
2 tbsp. butter

Saute onion, green peppers, garlic in oil 3 minutes. Remove garlic. Cut tomato into wedges. Add to skillet. Add half teaspoon salt, oregano, basil, pepper. Cook 3 minutes. Remove from pan. Beat eggs with 1 teaspoon salt. Melt butter. Pour in eggs. Stir until almost set. Arrange warm vegetables into soft top layer of eggs. Do not stir. Cook until edges of eggs are set. Cut and serve.