Cut the tomato into wedges by halving it and slicing into six equal parts.

Wash the dried wood ear mushrooms briefly, soak them in water until softened, remove the tough stems, and cut into bite-sized pieces.

In a bowl, beat the eggs and mix with mayonnaise, salt, and pepper to create the egg mixture.

Heat 1 tbsp of vegetable oil in a frying pan over medium heat, pour in the egg mixture, and stir gently until semi-cooked. Remove the eggs from the pan.

Wipe the pan clean with a paper towel, add the remaining 1 tbsp of vegetable oil, and stir-fry the tomato and wood ear mushrooms over medium heat until the tomato softens.