3 large eggs
2 ounces Brie
3 ounces hard cheddar, crumbled
2 scallions, sliced
1 T. chopped red onion
1/8 yellow bell pepper, chopped
1/8 green bell pepper, chopped
2 T. chopped parsley
1 large mushroom, sliced
Salt and pepper
½ T. clarified butter
2 T. olive oil

Marinate vegetables, salt and pepper in 1 T. olive oil for 10 minutes. Beat eggs. Add marinated vegetables. Mix the Brie and crumbled cheddar. Heat remaining olive oil and butter in a medium size skillet over high heat until oil mixture sizzles.

Add egg/vegetable mixture to the hot skillet. When the outside edges have firmly set, add the Brie and cheddar mix to the center of the omelet. Fold the omelet in half, being certain to cover the cheeses. Cover pan until cheeses melt, about one minute.