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1/4 cup cream
1/2 tsp salt (optional)
3 1/2 oz smoked salmon
2 Tbsp grated Parmesan cheese
Dice the shallots and fry in oil until golden brown. Butter eight cups of a muffin pan. In a bowl, whisk the eggs and cream together. Mix with the fried shallots. Season with black pepper and salt. Divide the mixture evenly into the muffin cups.
Cut the smoked salmon into small pieces and sprinkle into the omelets. Sprinkle grated cheese on top. Bake for 10-12 minutes (or longer) at 350 degrees. The omelets should be left slightly soft in the middle. Serve with chopped, fresh parsley.