Preparation

Preheat a large skillet to medium heat. Add canola oil. Add onions and cook, stirring frequently, until softened. Add asparagus and cook until softened, about 3 minutes. While asparagus and onions are cooking, whisk eggs together in bowl with egg substitute until smooth. Add potatoes to onions and asparagus and mix until just coated with oil.

Pour egg mixture over vegetables. Sprinkle parsley and ham over mixture. Season with pepper to taste. Cook until bottom is set, about 4 minutes (top will still be wet). Gently slide tortilla onto a large plate (plate should be large enough to completely hold tortilla with no overhang). Cover tortilla and plate tightly with another large plate (plates should face each other) and quickly flip plates over with tortilla inside. Remove top plate. Cooked side of tortilla should now be on top.

Coat same large skillet with nonstick spray and leave on medium heat. Gently and quickly slide tortilla—cooked side up—back onto skillet and cook until bottom is set, about an additional 3-4 minutes. Slide fully-cooked tortilla onto clean plate and cut into four equal pieces. Serve each piece with a cup each of honeydew and cantaloupe cubes.