Step 1

Heat the olive oil in a non-stick skillet over medium heat, and saute the onion until tender, about 5 minutes.

Step 2

Crack the eggs into a bowl, and season with a hefty pinch of salt and pepper. Pour them into the pan, and stir often to start scrambling them with the red onion.

Step 3

When the eggs are starting to set, but are still soft, add in the smoked salmon pieces and fresh dill. Continue stirring, until the salmon becomes more opaque, and the eggs are finished cooking.

Step 4

Serve warm right away. Leftovers can be stored in an airtight container in the fridge for up to 3 days.