Swedish Smoked Salmon & Dill Omelette

Method

1. 1Crack the eggs into a bowl, add the milk and black pepper, and whisk gently with a fork until just combined.
2. 2Melt the butter in an 8-inch non-stick frying pan over medium-low heat until frothy.
3. 3Add the baby spinach to the pan and let wilt for 1 minute, spreading it evenly across the bottom.
4. 4Pour in the whisked egg mixture, gently pulling cooked curds from the edges towards the center for 2-3 minutes until the base is set but the top remains soft and creamy.
5. 5Tear the smoked salmon into bite-sized pieces over the top, scatter generously with freshly chopped dill, slide onto a warm plate, and serve.