3 tbs. Big Horn Basil olive oil 1 red onion, chopped 2 cups fresh baby spinach 1 cup cooked salmon 1 tsp. dill 1 tsp. sea salt 1 tsp. white pepper 8 large eggs, lightly beaten ¼ cup Gruyere cheese, shredded
Warm olive oil over medium heat in a 10-inch rod iron skillet. Add onions and cook, stirring often, until softened, about 5 minutes. Add spinach and salmon; season with dill, salt and pepper. Sauté until heated through.
Preheat broiler to low and set an oven rack about 5 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to low and cook about 7 minutes. Sprinkle with cheese.
Place skillet under broiler; cook until top is golden brown; about 7 minutes. Cool on stove in pan about 5 minutes. Enjoy!