Cut the white part of the spring onions into ¼-inch pieces, and cut the green part into fine rings and set aside.

Heat the oil in a non-stick wok or skillet, and add the beaten eggs and a ¼ teaspoon 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.