It’s spring and those lovely green onions are at their biting best.

Treat yourself to a proper breakfast/brunch tomorrow with a tasty salmon and spring onion omelette. Ready in an instant and totally satisfying with a hunk of brown buttered bread or a few wilted greens.

Salmon scraps will do, if you’re feeling extravagant have it with a glass of bubbly and your main squeeze on the side.

Serves 2

Ingredients
2 spring onions
4 eggs
80-100g salmon scraps/pieces (small packet)
olive oil, pepper

1 Chop spring onions into 1/2 cm pieces
2 Fry gently in a little olive oil for 3-4 minutes
3 Whilst the onion is frying beat the eggs adding a splash of water, a grind of pepper and the salmon bits
4 Pour over the onions ans swosh around the pan to cover evenly, cook for 3-4 minutes or until bottom is nicely brown
5 Finish by either flipping over with a spatula or popping under a hot grill until top is also nicely tanned - serve with buttered brown bread or some wilted greens