Whisk the eggs with the salt, black pepper and milk.
Melt the butter in a non-stick saucepan and fry the onion and chilli for 2-3 minutes with a wooden spoon until lightly browned. Add the tomato and fry for a further 3 minutes until the mixture becomes quite thick.

Tip in the eggs and stir continuously over a low heat. As the eggs begin to solidify in the onion and tomato mixture, add the smoked salmon and serve immediately with toast, crumpets or French bread.