- 50g Huon Premium Cold Smoked Salmon
- 3 eggs
- 1 tbs butter
- 1/2 cup baby spinach leaves
- Salt and pepper to taste
Break the eggs into a bowl, season with salt and pepper and beat with a fork.
Heat an omelette pan, add the butter and when foaming, pour in the beaten eggs. When they begin to set, scrape the sides towards the middle and shake the pan.
After a minute, scatter the baby spinach leaves and salmon pieces over the eggs.