Morning Scent: Mushroom Omelet with Baked Norwegian Salmon Side Dish

I felt a little bit depressed and down on something when I wake up earlier today. In the calmness of the dawn that I used to love, I took a moment of assessment of what it was and figured out it’s the sensibility that's missing. Then, I heard  of the sounds of distant traffic, telling me it's time to get up...

I have to make a sensible breakfast, I thought. Something that would stimulate my senses… something that could awaken my sensibilities.

What I made was a good scented set of breakfast because aroma never fails to make me feel good. There is nothing like the smell of brewed coffee, melting butter in a pan, or the zesty smell of citrus to put a smile on my face.  These are the sweet fragrances of my mornings. Such wonderful smells simply make me feel better, banish my depression, and uplift my spirit. Somehow, it reminds me of some good old memories.

The influence of how I felt when I first smelled my full meal breakfast was so powerful. Here, join me in restoring my sensibility with mushroom omelet and baked Norwegian Salmon side dish.

Canned Mushrooms
2 fresh eggs
2 tablespoon butter
2-3 tbsp LADY'S CHOICE Mayonnaise
white pepper
4 cloves garlic, chopped into small bits
Small onions, chopped

For the side dish: (I'll share both recipes on my upcoming posts)
250 grams Norweigian Salmon, baked
Tartar Sauce


Melt butter in a pan over medium low heat, sauté garlic and onion until onion has softened. Add the mushrooms and cook for 5-8 minutes (until it is well set but not too dry). Season with salt and pepper then set aside.

In a bowl, whisk eggs lightly. Add LADY'S CHOICE Mayonnaise, salt, and pepper together till foamy. Sauté onions, garlic and butter in a skillet. Pour over the egg mixture and cook over medium heat; as the eggs set, lift edges and let the uncooked portion flow underneath. Place on a plate put the cooked mushrooms on top and fold. Serve with baked salmon and toasted bread.