Rinse the dill, shake dry, pluck the tips and chop.
Whisk eggs with milk, salt and nutmeg. Cut the salmon into strips and mix with the dill.
Melt butter in a non-stick pan over low heat. Pour egg milk into the hot butter and let it set. Occasionally push the egg from the edge to the center with a spatula. When the eggs are about 2/3 set, fold in the salmon and dill mixture and let it heat up briefly.