In a large bowl, whisk together Egg (3), Salt and Pepper (to taste), and Milk (1 tablespoon).
Cut Wild Salmon Fillet (100 gram) into large cubes, season, and saute in an oiled with Extra-Virgin Olive Oil (1 teaspoon) nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs. Cook, stirring until eggs are just set.
Serve with a side of sliced Avocado (1/4) and toast or (in my case) flax-seed crackers!