Sorry guys, I meant to post this on Saturday, but I got carried away. Try this for breakfast and you can be too!

• 3 eggs
• medium cheddar
• 1/8-1/4 cup almond/soy/cow milk
• 1 can skinless boneless salmon
• 1 shallot
• 2 cloves garlic
• a bunch of spinach
• 3 tbsp lemon juice
• 1 tsp capers
• 2 tbsp olive oil

Heat the olive oil in a small skillet, chop the shallot and garlic. Combine these things in the expected way, and let them socialize while you grate some cheese and cut the stems off your spinach. Wilt the spinach into this mix. While it’s losing its spirit, drain the juice from the salmon and get ready with that lemon juice. Usually my recipes use lemon juice to bring out flavours, but this stuff serves two different purposes: keeping the spinach from turning brown and killing the horrific smell of fish in a frying pan. Once you’ve finished wilting the spinach, add the salmon and the lemon juice and the capers. If your kitchen starts to smell like a dock, you need more lemon juice, an open window, and some incense. Mix that up a bit.

Now is the critical step where you decide your fate: scramble or omelette? For the scramble, mix the cheese, eggs and milk together and just dump it on. For the omelette, leave the cheese separate, transfer the stuff in the pan to a temporary home and do the whole omelette thing.

Enjoy!