Sprig of fresh dill or chopped green onion for garnish (optional)
Melt the butter in a small skillet set over low heat.
In a small bowl vigorously whisk together the egg, egg whites, milk, salt and pepper until well blended.
Pour the egg mixture into the skillet and cook, constantly stirring and scraping the eggs until they begin to form soft curds.
Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat—they continue to cook even after you remove them from the heat) and gently stir in the smoked salmon.