Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add bacon; cook about 2 minutes or until browned. Remove bacon and set aside; discard any drippings from skillet. Return skillet to medium-low heat.
In a medium bowl whisk together eggs, broth, and chili sauce. Stir in cooked bacon and peas.
Pour egg mixture into hot skillet. Cook over medium-low heat, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until almost set. Fold in tomatoes, cheese, and parsley. Cook about 30 seconds more or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately.