In saute or omelet pan, crumble cooked sausage and heat over medium heat with sliced scallions.
In separate pot, heat greens over very low heat with the lid on until wilted. Once sausage and green onions are heated through and slightly browned, add to the wilted greens, stir, and keep warm until ready to use.
Wipe out omelet pan so that it is clean. Melt butter over medium heat.
Crack eggs into large bowl, add about a tablespoon of water, and whisk eggs until well mixed. Pour egg mixture into buttered pan. Reduce heat to low. Use a silicon spatula to gently lift the edges of the egg and tilting the pan so that the raw egg moves under the cooked part. Work your way around the pan and continue the process until the egg no longer runs and begins to set.
sprinkle goat cheese over entire surface of egg but add the sausage and greens mixture to only half of it. When eggs are fully cooked to your liking, slide omelet onto your plate, folding it over to form the omelet.