Combine eggs with salt and pepper in a medium bowl. Whisk vigorously for 15 seconds. Melt butter in a medium nonstick skillet over medium-high heat. When butter is melted and foamy, add eggs and reduce heat to medium. Using a rubber or flat wooden spatula, push eggs toward center while tilting skillet to distribute runny parts. When eggs are almost set, scramble them, gently turning them over several times. Remove skillet from heat. In a second medium bowl, toss arugula and spinach with 2 tablespoons olive oil, and vinegar. Season to taste with salt and pepper. Set aside. Heat a grill pan over medium-high heat. Brush tortillas on both sides with remaining 2 tablespoons olive oil. Grill each tortilla lightly on 1 side, 5 to 10 seconds. Place tortilla, grilled-side down on work surface. Divide Herb Cream Cheese evenly between the tortillas. Divide salmon evenly between tortillas and top with eggs. Divide greens between tortillas and top each with about 2 tablespoons alfalfa sprouts. Fold in sides of tortilla and roll up. Slice in 1/2 on the diagonal. Transfer to plates. Garnish each plate tomato quarters, basil, scallions, and sliced onion.
In a medium bowl, combine cream cheese, pepper, parsley, and scallions. Using a wooden spoon, beat until creamy. Yield: 1 cup
Heat oven to 400 degrees F. In a medium bowl, toss tomatoes with vinegar and oil. Spread evenly on a small baking sheet. Bake until tomato skins shrivel and tomatoes turn slightly brown, about 30 minutes.