Lightly spray pan with olive oil and add the scallions, mushrooms, asparagus and tomato. Sprinkle with salt and pepper and cook over medium heat for 1 minute.
Place white and milk in a bowl. Beat with wire whisk or with an immersion blender until slightly frothy, about 5 seconds.
Pour in the egg white mixture and cook for 1 minute. Gently mix with a non-stick spatula or small spoon until almost all the veggies are in the center. Separate the sides of the egg from the pan and swivel to separate.
Slide and turn, place over your serving dish and enjoy.
Chef Pachi
