Instructions

1. Whisk the eggs lightly in a bowl with three pinches of salt.
2. Flake the salmon (remove the skin).
3. Finely chop the spring onion and the sundried tomatoes. Chop the basil leaves too.
4. In another bowl mix the cheese with the yogurt until creamy, then add the spring onion. Fold in the salmon.
5. Heat a spoonful of oil in a frying pan and pour in the beaten egg. Tilt the pan, allowing the mixture to spread out evenly.
6. When the surface of the egg is no longer runny, spoon over the cheese & salmon mixture evenly.
7. Let the cheese melt a little, then season with ground pepper and fold over, using a spatula. Cook for another minute, pressing down the top a bit.
8. Slide the omelette onto a plate, cut in half and serve.