How to Make It
Rinse spinach, chop tomatoes, and mince garlic.
In a nonstick pan, melt one tablespoon of butter over medium heat. Add chopped tomatoes and salt and pepper to taste. Sautee for 5 minutes, until tomatoes start to break down. Add minced garlic, and stir to combine. Sautee for 3 minutes. Add spinach at the end, till barely wilted. Transfer all contents to a bowl, and wipe out pan.
Crack the eggs into a bowl and whisk till the yolk is broken up and the egg is combined. (This is also a good time to pop your bread in the toaster. Maybe ask your new friend to do that when they ask what they can do to help. Which they should ask.)
Melt butter in a nonstick pan over medium until the pan is very hot. Pour in egg mixture. As eggs set, use a spatula to pull the eggs across the pan in different directions. Add in tomato and spinach mixture before the eggs fully set—this will happen quickly, so move fast—and combine. When set to your liking, remove from heat.
Pull out two small plates (or, better yet, wide shallow bowls) and divide the scramble between them. Slide your toast beside it. Shower the eggs with parmesan. Offer salt and pepper for the scramble. Offer butter for the toast. Eat with the person you kinda really like.