crambled Eggs with Smoked Salmon

4 large eggs
4 large egg whites
Freshly ground pepper to taste
1 teaspoon canola oil
2 scallions, green tops only, thinly sliced
1 ounce smoked salmon, thinly sliced

Whisk eggs, egg whites and pepper in a small bowl until well blended.
2Heat oil in a nonstick skillet over medium-low heat. Add scallion greens and cook, stirring, until softened, about 30 seconds. Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately.