Tomato and Olive Oil Scrambled Eggs

We called it strapatsada, from the Italian uova strapazzate (scrambled eggs); it was the comfort food my mother cooked for my sister and me on summer evenings. Plain scrambled eggs are not a common Greek dish, but a huge egg-and-tomato scramble, as you might find in a Greek diner in America, is still a national institution. Some people add crumbled feta in the pan, but I much prefer to sprinkle it at the end. Serve with toasted multigrain or whole-wheat bread and a green salad