1/2 pound Portobello Mushrooms
1/2 tablespoon Olive Oil
1 large Shallots chopped
1/2 cup Jack Cheese grated
1/2 cup Cheddar Cheese grated
Salt and Pepper to taste
4 tablespoons Unsalted Butter
Brush mushrooms to clean, remove stems and scrape out gills with a spoon.
Marinate for ½ 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 tablespoon 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 ¼ of the mushroom mixture and ¼ 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.