Umutsima w'amagi (Thick Egg Omelette)

Instructions

1. Slice the onion and dice the tomatoes into small cubes.
2. Heat the oil in a pan over medium heat and fry the onion for 3 minutes, then add the tomatoes and let them break down for 4 to 5 minutes.
3. In a bowl, beat the eggs with the salt and pepper.
4. Pour the eggs over the tomato mixture and cook over low heat, covered, for 8 to 10 minutes, until the top is set but still soft.
5. Slide a spatula under the omelette, fold it in half or flip it to brown the other side for 1 minute, then serve.