- 4 medium sized eggs
- 1/4 cup smoked salmon, chopped 1 chopped tomatoes
- 1/2 chopped onion
- 1/4 cup finely chopped spinach
- 1/2 cup chopped mushrooms
- 1 slice rye break
- In a skillet heat oil and sauté’ onions, mushrooms, spinach, and tomatoes. Remove from heat.
- Beat eggs in a separate bowl and then add smoked salmon pieces. Pour mixture over sautéed vegetables and cook until omelette is golden brown.
- Serve with rye break.