Crack the eggs into a bowl and add salt, black pepper and dried garlic, then beat until combined.
Stir in the chopped green onions, chopped dill and the rinsed, drained beans.
Lightly oil a large non‑stick frying pan and arrange the sliced tomatoes on the bottom in a single layer.
Season the tomatoes with a little salt, pepper and dried oregano.
Pour the egg and bean mixture over the tomatoes and spread it evenly.
Sprinkle the shredded cheese over the top.
Cover with a lid and cook over medium‑low heat for about 5–7 minutes, until the eggs are set and the cheese is melted and lightly golden.
Remove from the heat, let it rest briefly, then serve warm straight from the pan.