Scrambled Eggs with Smoked Salmon

4 eggs
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 heaping teaspoon fresh or frozen dill
Sea salt and fresh ground pepper to taste
¼ cup chopped, smoked salmon

Whisk together the eggs, soy yogurt, dill, salt and pepper, until well blended. Lightly oil a non-stick frying pan, and heat on high. Pour in the eggs, and turn heat down to medium or medium-low. When the eggs just start to set, sprinkle the salmon over the top. With a spatula, keep turning the eggs over and break apart to cook evenly on both sides. Cook until set, but still moist. Serve warm. (2 or 3 servings)