Salmon and Dill Omelet with Sautéed Mushrooms and Avocado

Heat 1 1/2 tsp of butter in a pan (preferably cast iron) over medium high heat. Once hot add mushrooms and season lightly with salt and pepper (don’t add too much because you will also add salt to the eggs and the avocado and smoked salmon also has salt in it). Stir occasionally. If at any point the mushrooms become too dry, feel free to add more butter. After about 5 minutes, add the green onion slices. Cook until the mushrooms are caramelized and lightly browned. Then set aside.

Remove pan from heat for a minute to allow to cool. Meanwhile prepare the rest of your toppings: grate cheese, slice and salt avocado, chop salmon, and prepare your eggs. Warm your eggs under tap water as directed in the "How to Cook an Omelet" section above, then crack into a bowl. Season with salt, pepper, and dill. Whisk till fully combined.

Reheat the same pan you used for the mushrooms over medium heat. Add another 1/2 tsp of butter. Once hot, pour eggs onto the pan. As the eggs cook, gently pull the cooked eggs from the outside to the inside and tilt your pan to let the raw runny egg fill that spot. Repeat a few times, making sure you are keeping a relatively flat pancake like omelet. After about a minute there should be very little raw glossy egg left. Now it is time to add the cheese, mushrooms, salmon, and avocado to one half of the omelet. After that flip the empty half of the omelet over the toppings and let cook another 10-20 seconds.

Transfer to a plate, serve, and enjoy!