Heat olive oil and butter in a nonstick skillet over medium heat.
Add the vegetables and cook until heated through about 2
Add the tomato to the skillet, season with salt and pepper,
and stir to combine. Continue cooking 1 minute more.
In a small bowl beat the eggs, season with salt and pepper,
and pour the egg mixture into the skillet. Cook constantly
stirring over low heat, until eggs are scrambled, 1 to 2
minutes. Remove from heat serve immediately.