Crack the eggs into a bowl. Add the milk and garlic powder to the eggs and season them with a little salt and pepper. Beat eggs with a fork for a minute or two.

Heat up a tablespoon of butter in a skillet over medium heat. Once the butter is hot and sizzling add the tomatoes and green onions.

Let the tomatoes and green onions cook for a few minutes then add the eggs. Let the eggs sit for a few seconds then use a spatula to gently lift the cooked eggs from the bottom of the skillet letting the runny part coat the bottom. Continue to do this until all the eggs are cooked. This should take around five minutes.

Use the spatula to chop the eggs into smaller pieces and serve.