In a large bowl, whisk together
Salt (to taste)
Ground Black Pepper (to taste)
Milk (1 Tbsp)
Wild Salmon Fillets (3.5 oz)
into large cubes, season, and saute in an oiled with
Extra-Virgin Olive Oil (1 tsp)
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
and toast or (in my case) flax-seed crackers!