Tomato Omelet. No. 2

Cooking tomatoes first releases their pectin and concentrates their flavor through evaporation while breaking down cell walls. Adding eggs to the hot tomato mixture creates small curds as proteins coagulate around 160°F, while continuous stirring in one direction prevents large, rubbery curds from forming. The moisture from the tomatoes creates steam that keeps the eggs tender, and stirring in one direction maintains a cohesive texture rather than breaking the mixture into disconnected pieces.