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1
Place the bacon in a large nonstick frying pan over medium heat and cook, stirring occasionally, until crisped and browned, about 15 minutes.
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2
Meanwhile, prepare the egg mixture and cut up the tomatoes.
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3
Place the eggs, mayonnaise, and milk in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside.
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4
Core and cut the tomatoes into small dice, place them in a small bowl, and season with salt and pepper; set aside.
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5
When the bacon is ready, remove it with a slotted spoon to a small paper-towel-lined plate and set it aside.
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6
Reduce the heat to medium-low, add the leeks to the pan, and season with salt and pepper.
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7
Cook, stirring occasionally, until the leeks have softened, about 5 minutes.
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8
Pour in the egg mixture.
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9
Let it sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes.
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10
Using a rubber spatula, push the eggs from the edges into the center.
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11
Let sit again until the edges start to set, then spread back into an even layer.
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12
Repeat, pushing the eggs from the edges into the center every 30 seconds, until almost set, for a total cooking time of about 4 to 5 minutes.
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13
(The top of the eggs should still be slightly wet.)
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14
Remove the pan from the heat.
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15
Add the reserved bacon and gently fold to combine.
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16
Divide the eggs among serving plates and top them with the diced tomatoes (use a slotted spoon to avoid the juices in the bowl).
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17
Serve immediately.
