Clean about 1 lb (450 g) of amaranth greens and wash them thoroughly. Add them to boiling water and cook for 4-5 minutes after the water returns to a boil. If the stems are thin, they may need less time. Do not overcook; they should not become mushy.

In a nonstick skillet, heat half the olive oil and sauté the onion. Add the tomatoes and cook until they soften and most of their liquid evaporates.

Add the amaranth greens and stir. Pour in the eggs, stir, and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until the eggs are set.