In a small saute pan, melt 1 tablespoon of the butter over high heat.
Add the tomatoes and scallions and cook until the scallions have softened, about 3 minutes.
Transfer to a bowl.
Melt the remaining tablespoon of butter in the pan.
Meanwhile, beat the eggs until well blended in a small mixing bowl.
Add salt and pepper to taste.
Pour the eggs into the saute pan, reduce the heat to moderate, and scramble by folding gently-€”not stirring -€” until the eggs have set, about 3 minutes.
Gently fold in the scallion-tomato mixture.
Transfer to a serving platter and sprinkle with the cheddar.