Place eggs and egg whites in a bowl; stir with a whisk until blended.
Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add green onions to pan; sauté 2 minutes or until tender. Add egg mixture to pan. Cook without stirring until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Add salmon and cream cheese. Continue drawing spatula across bottom of pan until egg mixture is slightly thick but still moist; do not stir constantly. Remove from pan immediately. Sprinkle egg mixture with pepper. Serve with pumpernickel toast.
Less is More
In my lighter version of this New York favorite, I simply substitute egg whites for some of the whole eggs and reduced-fat cream cheese for the full-fat variety.