Preheat the oven to 450 degrees F.
In a large bowl, whisk the eggs and half and half until pale yellow and smooth. Season with salt and pepper and set aside.
Heat 1 tbs oil in a large oven-safe skillet over medium-high heat.
Toast the bread chunks until light brown on all side.
Slide the bread to the edges of the skillet and toss in the chopped steak and garlic. Cook one minute until fragrant.
Carefully pour in the eggs.
Allow to cook a minute and then slide a rubber spatula along the bottom a few times to break up any curds forming.
Cook 3 to 5 minutes, running a spatula through the whole time.
Allow to cook another 3 minutes untouched. Sprinkle the cheese on top.
With an oven glove, carefully slide the skillet into the oven and bake for 7 to 10 minutes. The eggs will be puffy and lightly golden on the edges.
Remove from oven and let cool 5 - 10 minutes before turning out onto a serving tray.
Sprinkle with sliced scallions.