Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat broiler to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges; serve.
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 323.4mg||100 %|
|Sodium 404mg||14 %|
|Potassium 1183.5mg||31 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 17.1g|
|Protein 44.8g||64 %|
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Calories per serving: 356
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