Scrambled Eggs With Asian Greens

12 large eggs, beaten
2 Tbs extra-virgin olive oil
2 scallions, coarsely chopped
1 Tbs cold butter
1/2 cup cherry tomato halves
2 Tbs grated Parmesan cheese
2 cups (1/2 package) mixed Asian salad greens (or baby spinach)

1) Beat the eggs in a large bowl until well blended. Heat the oil in a large, preferably nonstick skillet and saute the scallions about 1 minute.
2) Add the eggs and butter and cook, stirring, until eggs are just cooked, but still soft and creamy. Remove from heat and toss with the tomatoes, Parmesan, and greens. Season to taste with salt and freshly ground pepper.
3) Serve immediately with toasted bread, if desired.

Review: The seemed like an odd dish, mixing breakfast and salad. However, it was actually yummy and really filling. It was also super quick and easy to make!!