The bigger the real burn, the bigger the fat burn when it comes to chilies. Go as fiery as you can stand.
Vigorously whisk the eggs, egg white, and salt and pepper in a bowl.
Heat a small skillet over medium-low heat. When hot, coat lightly with cooking spray. Cook chopped chilies and tomatoes until soft (2 minutes). Add eggs. Cook, stirring gently, until eggs are cooked through, as desired (1-2 minutes). Sprinkle with scallion. Serve hot.