Tomato and Egg Breakfast Tacos

Dice the tomatoes, onion, bell peppers, and mince the garlic. Set aside in separate bowls.

Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté for 2 minutes until fragrant.

Add diced tomatoes and bell peppers to the skillet. Cook for 3-4 minutes, stirring occasionally, until vegetables soften.

In a bowl, beat the 8 eggs with salt, pepper, and herbs. Set aside.

Push vegetables to the side of the skillet and add butter. Pour beaten eggs into the empty space and scramble until cooked through.

Mix eggs with the cooked vegetables. Stir in half the cheese until melted.

Warm the bread slices in a toaster or skillet for 1-2 minutes until soft and warm.

Spoon egg mixture onto each slice of bread. Top with remaining cheese and serve immediately.