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