Take eggs out of fridge early.

Saute the mushrooms while adding pimenton de le vera, salt and pepper. Low and slow, stirring occasionally, until reduced by half (approx 7 minutes)

Set mushrooms aside. Clean pan thoroughly. Reheat the pan and add a tiny drop of neutral oil. Put on low heat and once it has reached temperature add generous knob of butter.

While heating the butter whisk eggs. Once the butter is foamy add in whisked eggs

Leave to sit without stirring for a couple of minutes. You can start checking consistency after a minute. Increase heat slightly and rotate pan if needed so all 'quadrants' get direct heat - look out for the mixture rising before rotating. Add more butter and reduce heat if needed if sticking to the pan. Test edges of the mixture using spoon.

Add same seasoning as previously once the mixture is mostly set. It will be done once a light golden brown and mostly set. If slow to set, cover with lid. You don't want a wet omelette.

Toast bagels and butter one. Add hot sauce and omelette