Preheat the grill to high.

Place a 26cm non-stick ovenproof frying pan on a medium-high heat.

Put the salmon into the pan, breaking it up as it starts to sizzle.

Trim, finely slice and add the spring onions, along with a pinch of black pepper.

Stir occasionally for 5 minutes while, in a large bowl, you vigorously whisk the eggs until they’ve doubled in size.

Reduce the heat to low, stir in the crème fraîche and grate in the cheese.

Pour the contents of the pan into the egg bowl, mix well, then pour back into the pan, swirling it around and up the sides.

Grill for 5 minutes, or until golden, set and just cooked through – keep an eye on it.

Loosen the edges with a spatula, then slide on to a board, slice, and serve.