4 large egg (you can do 2 eggs & 2 whites)
Olive oil spray
5 Asparagus spears, cut in pieces
1-2 ounce smoked salmon, crumbled
6 grape tomatoes, halved
2 tablespoons fresh parsley, chopped
1/4 cup of diced white onion
In a small bowl, whisk the eggs reserve.
Place a nonstick saute pan over medium-high heat for a few seconds, then spritz with oil. Add the Asparagus pieces and saute, stirring, for about 2 minutes, until browned and softened. Add the egg mixture and crumbled salmon and lower the heat to medium-low, stirring to combine.
Cook until the eggs form curds, then add tomatoes and parsley and stir until the eggs are cooked through and the tomatoes are warmed. Serve immediately.