Swiss Salmon Omelet

1/2 cup smoked salmon; flaked
3 eggs
2 tablespoon milk
1/8 teaspoon pepper
1 tablespoon butter or margarine
1/4 cup swiss cheese; shredded
In small bowl, blend eggs, milk and pepper. In 10-inch skillet, melt
margarine over medium hea t. Pour eggs into skillet. Cook until eggs are
set, about 5 minutes. Sprinkle fish and cheese over one half of the
omelet. With spatula, carefully fold other half over filling. Cook until
cheese melts, 1-2 minutes.
Serves 2.
(From a recipe in Cleaning & Cooking Fish by Sylvia Bashline)