Weekend Brunch - Scrambled Eggs Dragged through the Garden

I'm generally a fan of having brunch at home on the weekends.  I'm not big on sweet breakfast stuff, and I think good eggs are pretty easy to make.  Yesterday, I realized we still had a fair amount of produce from last week's share, and it was all still fresh enough to use 9 days later (a benefit of getting fruits and vegetables that were picked that morning).  I essentially made scrambled eggs with spinach, spring onions, garlic scapes, ham, and tomatoes.  I think this is best described as scambled eggs dragged through the garden.  "Dragged though the garden" is the only way to order a hot dog in Chicago; it has tomatoes, relish, a dill pickle, hot peppers, celery salt, onions, and tomatoes.  While these eggs don't have all of that in there, there's a healthy amount of veggies.

First, saute a couple chopped garlic scapes and spring onions (bulbs and green parts) in 1/2 tablespoon of butter.  Season with salt and pepper, and cook until they soften but before they brown.

Add 1-2 chopped tomatoes, and cook over medium high until most of the liquid from the tomatoes cooks off.

Keep over medium high heat, and add 1/2 a bunch of fresh spinach, washed and spun dry with stems trimmed.  Cook until it starts to wilt a little.  Add 5-6 eggs that have been beaten with a tablespoon or two of milk, a pinch of salt, and a dash of the hot sauce of your choosing (if you like it a little spicy).  If you want, you can sear a couple pieces of ham in another skillet, cut into thin strips, and stir in towards the end of cooking the eggs.  Stir occasionally throughout cooking until the eggs are cooked to your liking, and serve with toast, fruit, whatever you like.  Enjoy!