Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and halve the cherry tomatoes.
On the prepared baking sheet, toss the asparagus and tomatoes with 0.5 tablespoon of olive oil, 0.125 teaspoon of sea salt, and 0.125 teaspoon of black pepper.
Roast the vegetables for 12-15 minutes until the asparagus is crisp-tender and the tomatoes have slightly burst.
While the vegetables roast, slice the chicken sausage into thin rounds and brown them in a non-stick skillet over medium heat with the remaining 0.5 tablespoon of olive oil.
In a medium bowl, vigorously whisk the liquid egg whites and Greek yogurt together until the mixture is completely smooth and slightly frothy.
Remove the browned sausage from the skillet and set aside; lower the skillet heat to medium-low.
Pour the egg white mixture into the skillet and let it sit for 30 seconds, then gently fold with a silicone spatula until the eggs are set but still moist and fluffy.
Season the scramble with the remaining sea salt, black pepper, and red pepper flakes.
Plate the fluffy egg whites alongside the roasted asparagus, tomatoes, and browned chicken sausage for a clean and filling meal.