I have a mini wok, use it for scrambled eggs, when almost done I grate red Leicester cheese into it and take it off the heat, stirring and allowing the cooking to continue, then I tip finely sliced tomatoes over it - put ready on a suitable plate before starting the cooking, then I put the plate over the wok and leave it there for a minute - then tip out the wok onto the plate - if you give it a skillful enough shake you can slide it onto the plate as it is, rather than landing in a mixed up heap.
Some people like pepper in the egg and salt on the tomato - I do not, but feel free to add in what you might like - a small pinch of various herbs sprinkled onto the tomatoes could be good.
