In large skillet over medium-high, melt half the butter and sauté the tomatoes until very soft, almost sauce-like, stirring occasionally. Add the spinach and stir until wilted.
Reduce heat to low-medium. Whisk the eggs together in a bowl. Melt the remaining ½ tablespoon of butter and add the eggs to the skillet.
Scramble together until cooked all the way through, then stir in the beans. Serves two people!