Mushroom and Smoked Salmon Omelette

• 6 oz white mushrooms
• safflower oil (or other oil with a high smoke point, like canola or peanut)
• salt and pepper
• 1 tablespoon cognac (or sherry or rum)
• 6 eggs
• 2 tablespoons milk or soy milk
• 1 teaspoon honey (preferably white truffle honey, if you can find it – try Cooking.com, or other lightly-flavored exotic honey)
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• pepper
• 2 oz cold-smoked salmon (2 or 3 slices)
• Pam (or other brand) cooking spray

Lightly heat the milk or soy milk with the honey to dissolve the honey. Allow to cool while you cook the mushrooms.

Wash the mushrooms, cut out any bad spots, and slice 1/4″ thick. Sautee until brown and a little crispy in as little safflower oil as you can get away with. (This is best done in a flat, heavy-bottomed pan, a small handful at a time, flipping the mushroom slices individually as they brown, rather than scraping them all over the place with a spatula.) This will smoke. Salt and pepper the mushrooms, and deglaze the pan with the cognac.

Scrape any brown bits up with the mushrooms, and set them aside.

Gently whisk the eggs together with the paprika, salt, and pepper, and whisk in the milk and honey mixture. Spray oil over a heavy-bottomed pan and put it over low-to-medium heat. Pour the egg mixture in.

While the eggs start to cook, chop the smoked salmon.

As the underside of the egg mixture cooks, occasionally lift up the sides and allow the uncooked egg to slide under the cooked egg. This will help the omelette to cook all the way through without burning on the underside. Keep an eye on the bottom so the omelette doesn’t burn. (Or, follow your preferred method for cooking an omelette.)

Once the omelette is cooked through, turn off the heat. Sprinkle mushrooms and smoked salmon bits over one half of the omelette. Slide the omelette out onto a plate, folding it over as you do so. Cut into four portions and serve.