Heat olive oil in a medium nonstick skillet over medium heat.

Add the scallions and cook until they soften, about 3 to 4 minutes.

Add the tomato and season with adobo, cook until the liquid from the tomato evaporates, about 3 to 4 minutes.

Add the beaten eggs to the pan with more adobo to taste and cook over medium heat, stirring a few times until just cooked.