Preheat oven to 375F. Heat a cast-iron or nonstick ovenproof skillet, and cook bacon according to package directions; remove and drain on paper towels.
Reserve a tablespoon or 2 of the grease, and heat on med-high. When hot, add the onions and mushrooms, stirring frequently until the onions are soft and the mushrooms release then reabsorb their liquid, about 5-10 minutes.
Add the asparagus stalk and sauté for another 2 min, then add spinach and stir frequently, until spinach is just wilted, about 1-2 minutes.
Whisk the eggs in a bowl. When the vegetables are done, turn off the burner and stir in the eggs, crumbled bacon and tomatoes until just mixed, then season with salt and pepper. Eggs will cook a little. Put skillet in oven, and heat until the eggs are cooked through, 5-10 minutes.
Can freeze this and reheat by microwaving for 1-2 minutes.
Nutrition Info Per Serving: Calories 305.6 Total Fat 19.9 g Saturated Fat 7.2 g Polyunsaturated Fat 2.1 g Monounsaturated Fat 3.6 g Cholesterol 392.0 mg Sodium 747.9 mg Potassium 626.8 mg Total Carbohydrate 9.3 g Dietary Fiber 2.7 g Sugars 4.6 g Protein 23.4 g