Take the skin off the salmon and shred it. Set aside.

In an oven proof medium sized skillet, heat over medium heat and add the oil. Add the spinach and wilt for 1 minute.

In a medium sized bowl, whisk the eggs, salt and pepper and sour cream together. Fold in the salmon and sun dried tomatoes. Add the egg mixture to the wilted spinach.

Push the eggs around a little, until they start to set at the bottom of the pan. Turn the heat to low and cook for 12 minutes, until set (except for the very top).

Transfer to the oven and broil on low, until the top is firm and slightly golden. This will only take a few minutes, so watch this carefully.