Toss pine nuts in a frypan to toast for a minute or 2 - don't burn! Remove and set aside.
Melt butter in a non stick frypan. Add onion and gently fry. Add kale and toss, cooking for a minute or 2. Break up the salmon, stir it through the greens, add the pine nuts and raisins. Stir through.
Meanwhile, crack 2 eggs into a bowl and whisk lightly.
Heat a second frypan until hot, add a little oil, swish it around the pan. Pour in the egg and let it cook for 30 seconds or so before adding half the salmon/green mixture. Fold the egg over the vegetables. Remove when cooked.
Repeat for the 2nd omelette.
Recipe by Annabel Bateman | What Annabel Cooks at https://whatannabelcooks.com/hot-smoked-salmon-omelette/