Leftover salmon? Salmon Egg Scramble with Spinach and Dijon Mustard

1 small red onion cut in halve and then sliced into thin long strips

1 clove of garlic minced

1 small pepper (I used an organic purple pepper from the farmers market.. you can use a red pepper) cut into small strips

1/2 C cooked salmon (I had leftover fresh cooked coho from the night before.. you can use canned)

2 organic eggs.. softly beaten

Big handful of spinach

1/4 C shredded cheese (I used a mix of Mozzarella and Asiago)

Dijon to taste

Turn broiler of oven on to med broil. In a medium non stick over proof skillet caramelize onion and  garlic over medium heat in olive oil. Also add the strips of pepper after a few mins. To help it along give it a pinch of sugar and a pinch of salt and pepper. After about ten mins, until the onions are soft and translucent, add your spinach and salmon. Let the spinach cook for a min just to wilt it.. then pour eggs all over the pan and into empty spaces. Pick the pan up and move it around to evenly distribute the eggs so everything is cooking evenly in one even layer. Be careful not to cook on high and no need to stir. Add your top layer of cheese and and pop the pan into the oven until the top layer of egg is cooked and cheese is melted. Just a few mins.. keep your eye on it. Serve with a dollop of Dijon mustard.