A Tasty Omelet & an Attractive Wine

Taking some of the leftover salmon from a post two days ago, I flaked some off into three eggs whisked with salt, pepper and fresh thyme. I briefly sauteed in butter some chopped red onion and tomato, and when those had softened, I poured in the egg mixture. Now, I don't care for a runny omelet -- and you purists will say, "You don't like omelets!" and…