Wash mushrooms and set them aside to drain any excess water.
In a bowl, break the eggs, add some freshly ground pepper, and a tiny pinch of salt (salmon is normally pretty salty so bear that in mind). Add around 80 g cream cheese or double creme and whisk until all is nicely incorporated
Chop the mushrooms and put them in a nonstick pan with a drizzle of olive oil. Cook on medium heat with a touch of pepper for about 8-10 min until all water evaporated - you can carry on cooking for another few minutes, add some more olive oil, and fry them a little if you fancy that.
Heat a large frying nonstick pan with a tiny drizzle of olive oil, and add the chopped spring onions (scallions). Cook these for a minute or two tossing them around until they soften slightly.
Tip in the egg mixture and move around the pan until about three quarters have scrambled then let it settle and cook to perfection for another 2 min - toss or flip if necessary.
Serve on a slice of nice toasted sourdough bread and pile the ingredients alternating between the omelet, the mushrooms, and the salmon. Tip it with a generous knob of creme or cottage cheese and garnish with either dill or parsley. Enjoy!
Notes
The cream cheese can be replaced by any low fat cottage cheese (as in the picture) or grated cheddar. I leave this to your preference.It's yummy whichever way you go.What a perfect breakfast!