INGREDIENTS

1 salmon fillet (1 inch thick, about 10 ounces)

1/4 cup finely chopped onion

1/4 cup finely chopped green pepper or green onion

2 tablespoons olive oil divided

6 eggs

1/4 teaspoon pepper

1tsp smoked paprika

1 medium tomato, optional

1/4 medium green pepper, optional

1 avocado sliced thinly

1 cup Pico de Gallo

Cilantro got garnish

INSTRUCTIONS

Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet sauté the salmon, onion and green pepper/onions in 1 tablespoon oil.

Remove and set aside.

In a small bowl, whisk eggs until mixed thoroughly.

Add remaining oil in same skillet over medium heat; add eggs.

As eggs set, lift edges, letting uncooked portion flow underneath.

When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling.

Cover and let stand for 1-1/2 minutes.

Spoon pico de gallo over and garnish with avocado and cilantro.