Chop the tomato into bite size pieces.

Chop the onion and the herbs as needed.

Beat the eggs in a medium bowl.

Add the oil to a hot frying pan, followed by the onions.

Stir for a minute until the onion becomes transparent.

Add the tomatoes. If you are using curly parsley, add it at this point. If you don't mind the crunchiness, wait until later.

Once the tomatoes are starting to "melt", add the salt followed by the vinegar.

Add the beaten eggs, and stir until eggs are cooked but still fluffy (about one minute).

Add the chopped chives, cilantro or parsley.

Serve with your favorite fruit.

Enjoy!