In a large skillet, heat oil over medium. Whisk together the eggs and egg whites. Season eggs with cinnamon, salt, and pepper.

Pour eggs into skillet and cook on low for 3-4 minutes without stirring. Top with half the berries. Cook for an additional 6-8 minutes.

Using a heat-resistent spatula, lift up the eggs and allow any excess liquid to flow underneath so it may cook. When nearly cooked through, flip over and cook for 2-3 minutes longer.  (Having a hard time with it? You can also just fold it over. It will simply take a few moments longer to cook through completely.)

Serve with tomato slices and toast. Garnish with remaining blueberries.