In med bowl, whisk egg substitute, eggs, and milk. Stir in scallions, thyme, parsley, pepper, and salt.
Place asparagus and water in large microwaveable bowl. Cover with vented plastic wrap and mic on high 4 mins, or till crisp-tender. Stop and stir after 2 mins. Drain, pat dry, and add to egg mix.
Heat med nonstick skillet coated with cooking spray over med heat. Pour 1/4 of egg mixture into skillet, allowing it to cover the bottom of the pan. Cook 2-3 mins, or until bottom just begins to set. Sprinkle with 1 T of cheese. Add 1/4 of aspragus pieces. Cook 5 mins, or until eggs are almost set.
Using large spatula, folf omelet in half. Cook 3 minutes or until omelet is golden and cheese is melted. Turn onto plate and keep warm.
Coat skillet with spray and repeat process with remaining ingredients to make 3 more omelets. Garnish with chives.