Step 1

Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeños. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.

Step 2

Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.

Step 3

Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.

Step 4

Serve the eggs on top of the tomato slices and garnished with the chives.