Salmon Omelette

Estimated time: 10 minutes.

Crack fresh eggs on a small bowl, add salt and pepper. (Some fancy people prefer to add those after the eggs are cooked. Suit yourself.)
Whisk the eggs, enough that they look a uniform yellow. Avoid whisking for more than 60 seconds.
Cut the salmon (1 slice per egg) in small pieces.
On a non-stick pan, lightly coat bottom with olive oil.
Turn on medium or medium-low (4 for electric) heat. Never high heat. Really.
Add salmon to pan. Lightly fry until some borders look crisp. (Turn and mix frequently, but be patient. Low heat takes more time, cooks better the eggs.)
Add the eggs. Stop mixing it. You will need to let the bottom of the eggs cook a bit before trying to turn it.
After a good minute, probe the bottom. If it looks firm, fold 1/3 on itself. Then fold at opposite side, another 1/3.
Now you have a strip of omelette that should be easier to flip. Flip with the spatula, in one move. (I don't recommend trying to flip with the pan, unless you are a pro.)
Let the other side cook for at least 30 seconds. Serve. (With time, you will adjust doneness to your taste.)
Optional: after serving on plate, add chopped green onions.

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