Begin by slicing the rye bread into thick pieces and chop the chives finely for garnish.

In a mixing bowl, whisk together the eggs with a pinch of salt and pepper. Heat olive oil in a non-stick skillet for 1-2 minutes.

Add the baby spinach to the skillet and sauté for about 1-2 minutes until it wilts down.

Pour the egg mixture over the spinach, tilting the skillet to spread the eggs evenly. Cook for about 2-3 minutes.

Once the edges of the omelette set, layer the smoked salmon and cottage cheese over half. Cook for an additional minute.

Fold the omelette in half and let it cook for another minute. Slide onto a serving plate and drizzle with lemon juice and garnish with chives.