Ingredients 1/2 pound portobello mushrooms 1/2 cup Melissa’s Good Life Food Olive Oil & Balsamic Vinegar Organic Marinade 1/2 tablespoon olive oil 1 large shallot -- chopped 1/2 cup jack cheese -- grated 1/2 cup cheddar cheese -- grated 12 eggs salt and pepper -- to taste 4 tablespoons unsalted butter

Preparation

Brush mushrooms clean, remove stems and scrape out gills with a spoon. Marinate for 1/2 hour, drain and grill until mushrooms collapse, set aside. When mushrooms have cooled, slice to desired thickness. Heat a sauté pan over medium-high heat, add oil and shallot. Sauté until translucent, mix with sliced mushrooms.

Preheat oven to 200°F.

In an omelet pan, melt 1 Tbsp. butter or canola oil over medium heat. Add 3 beaten eggs and tilt pan to distribute evenly over the pan, season with salt and pepper. Lift edges of omelet and let the egg mixture run underneath. Spread 1/4 of the mushroom mixture and 1/4 of the cheese over half of the omelet, fold egg half of omelet over filled half and slide onto a plate, keep warm in the oven while preparing the remaining 3 omelets. Serve with fresh sliced fruit.