Marinated and Grilled Portobello Mushroom Omelet

Directions

1. Brush mushrooms to clean, remove stems and scrape out gills with a spoon.

2. Marinate for ½ hour, drain and grill until mushrooms collapse, set aside. When mushrooms have cooled, slice to desired thickness.

3. Heat a sauté pan over medium-high heat, add oil and shallot. Sauté until translucent, mix with sliced mushrooms.

4. Preheat oven to 200°F.

5. In an omelet pan, melt 1 tablespoon butter or canola oil over medium heat.

6. Add 3 beaten eggs and tilt pan to distribute evenly over the pan, season with salt and pepper.

7. Lift edges of omelet and let the egg mixture run underneath.

8. 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.

9. Serve with fresh sliced fruit.