Combine the eggs, egg whites and pepper in a small bowl. Stir briskly with a fork until well blended. In a nonstick skillet, heat the oil over medium low heat. Add the scallions and cook, stirring, until softened about 30 seconds. Pour the eggs into the skillet and cook until they just begin to set, about 10 seconds, stir in the salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately. Makes 4 servings