8 eggs
1/4 cup milk
salt to taste
2 tbl. butter
1 1-oz slice of smoked salmon
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Beat eggs with milk and salt with a whisk and pour into a hot frying pan or omelet pan containing the melted butter.
Lift cooked portions of the omelet with a fork to allow uncooked portions to flow to the bottom of the pan.
Avoid stirring.
Tilt pan to hasten the flow to the sides and bottom of pan, but return to level cooking position to ensure uniform
thickness of omelet.
When bottom is light brown, gently lift out onto a warm plate and top with salmon slices.
Cut into quarters and serve at once.
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