Egg and Andouille Scramble

1 tsp cooking oil
1/2 lb andouille sausage, chopped small
1/4 tsp garlic powder
pinch cayenne pepper
1/4 cup diced onion
1/4 cup diced green pepper
1/4 cup diced fresh tomato
4 large eggs
salt and black pepper to taste

In large heavy skillet over medium heat, add the oil, sausage, garlic powder, cayenne pepper, onion, and green pepper and cook for about 3 to 5 minutes or until vegetables soften and sausage browns slightly.
Add the tomato and cook, stirring often, until most of the liquid is evaporated.
Turn heat to low.
Whisk together the egg, salt, and pepper until just blended.
Pour the eggs slowly over the sausage mixture in skillet.
Lift and shift the mixture around until all the eggs have a chance to set up.
Serve immediately.
Will serve 2 but is easily doubled or tripled.