Breakfast meets dinner! Power up with salmon's protein; stay balanced with potato's blood-pressure-regulating potassium.

Yield: Makes 4 servings

3/4 pound red potatoes, cut into 1/2-inch cubes
6 whole eggs, lightly beaten
3 egg whites, lightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried oregano
8 ounces asparagus, trimmed and cut into 3/4-inch pieces
12 ounces salmon fillet, skin removed, cut into bite-size pieces

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.