Soak 1 tomato in vinegar water (2-3 tbsp vinegar) for 3 minutes.

Prepare 1 tbsp minced garlic.

Whisk 2 eggs with 1/4 cup milk and a pinch of salt until fully combined.

Rinse the soaked tomato under running water and dice it into small cubes.

Heat 2 tbsp olive oil in a frying pan over medium heat and sauté 1 tbsp minced garlic quickly.

Pour the egg mixture into the pan and stir gently until partially cooked.

Push the eggs to one side of the pan and add the diced tomato. Stir-fry on high heat.

Mix the cooked tomato with the eggs and season with a pinch of pepper. Stir quickly.