In a skillet saute tomatoes and onion in 2 tablespoons of the butter over low heat until excess moisture is evaporated and onion is tender.
Beat eggs and season to taste with salt and pepper.
In another skillet heat remaining butter.
Add eggs and cook, stirring, over low heat until eggs begin to set.
Pour tomato onion mixture on top and continue to cook, stirring slightly, until eggs are set.