Preheat oven to 350 degrees F.

Heat oil in a 12 inch oven-safe skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring until onions look clear.

Add the salmon and olives; cook and stir briefly.

In a bowl, whisk together the eggs and milk. Pour over the salmon and onion and stir gently.

Scatter cubes of cream cheese and diced tomato over the top. Cook over medium heat without stirring, until the edges appear firm.

Place the skillet in the oven and bake for 15-20 minutes or until nicely browned and puffed.

Cut into wedges and serve.