Put the eggs, spring onions and herbs in a bowl, beat together lightly and season with pepper.
Heat a medium-sized frying pan over a medium-low heat, add a quarter of the butter and melt until beginning to froth. Pour in a quarter of the egg mixture and swirl to cover the base of the pan. Stir gently for 2–3 minutes or until almost set.
Sprinkle over a quarter of the smoked salmon strips and cook for a further 30 seconds or until just set. Fold over and slide on to a serving plate. Repeat to make 3 more omelettes. Serve each omelette immediately with baby leaf and herb salad.