An omelette can be eaten both newly cooked and cooled. A cooled omelette is perfect for the lunch box. Add bread and vegetables on the side for extra nutrition.
Cut salmon into cubes and spring onion into thin slices.
Add egg to a bowl and whisk with milk and salt.
Take a deep pan with lid and place on middle heat.
Add margarine and let it get warm before adding the egg.
Sprinkle salmon, spring onion and cheese, and place a lid over.
Turn the heat down to minimum and cook for approx. 5 minutes. It's one when the egg is stiff.
Serve the omelette with bread, carrot and cucumber.
Tip: In this recipe you can use another fish such as haddock, cod, saithe, wolffish or trout. Smoked fish is also good in an omelet.