Serves 2 (can easily be multiplied)
INGREDIENTS 4 large eggs 2 teaspoons bu*ter, or a slick of olive oil 4 thinnish slices of smoked salmon, Scottish preferred 3-4 ramps, finely sliced crosswise, both bulb and green parts. If they are large, 1 or 2 should be sufficient. 1/3 cup goat's milk yogurt as garnish (more or less, according to taste) INSTRUCTIONS
1. With a fork, remove salmon slices individually from package, twirling to wrap the slice around the tines into rolls to facilitate slicing. Slice rolls crosswise into thick ribbons.
2. Beat eggs with a splash or two of water until foamy.
3. Heat a small non-stick pan over a low to medium flame and when it is hot, add a nubbin of bu*ter, or, if you prefer, a slick of bu*ter. Slick or nubbin, it should be about 2 teaspoons or up to a tablespoon of fat.
4. Reduce flame to low setting. When warm (and foamy, if using bu*ter), add egg mixture. Allow edges to set, then lift edges of egg slightly while tilting pan to allow uncooked runny parts to flow underneath.
5. When most of egg is set but top is still soft and a little runny, add salmon and sliced ramps. Turn off heat, allow to set for a few seconds, then fold over and plate omelet.
6. Garnish with a dollop of yogurt, and serve. Add pepper to taste, and a touch of salt if desired (you may not need it).