Squash 'n' Eggs Skillet - updated

When Andrew was born my mom came out to Salem to help us out for a little while and prepared this meal for us. It immediately became one of my favorite summer recipes because it is so easy and super good.
It's one of those that is easily adjusted to your own preferences, so I'll list the amount of each ingredient as an approximation. Make sure to have the ingredients prepared & ready to go before you start cooking.

* 1/2 cup diced onion
* 1 Tblsp butter (or olive oil)
* 2 cups yellow crookneck squash chopped to 1/2" pieces
* 4-6 large eggs, beaten (with a little milk added if you like)
* 3/4 cup roughly crushed saltine crackers
* 1/4 tsp tarragon
* salt and pepper to taste
* 3oz finely shredded cheddar cheese (about 1 cup)
* 1 large tomato, seeded and chopped (roma works great)

First saute the onions and squash in the butter over medium heat for about 5-6 minutes until crisp-tender. Remove from pan and keep warm. Cook the eggs over medium-high heat like you're making scrambled eggs until they are almost done, and then add the squash & onions, saltines, tarragon, salt, and pepper. Continue to cook/stir until eggs are cooked through, then add the tomatoes and cheese. At this point I turn the heat down to low, cover it with a lid, and let it cook for a couple more minutes, but it isn't necessary.
It can serve two hungry people as an all-in-one dish, or up to four people as a main dish with other sides prepared. We had it for breakfast this morning and Travis was asking for thirds!