Shitaki mushroom, Kale, & Goat Cheese Omelet

1-2 oz. chevre or other goat cheese (can use soy or rice vegan cheese instead)
5 pieces shitaki mushrooms, rehydrated
handful of fresh kale, torn into bite size pieces
4 eggs
1 T. organic virgin coconut oil for frying

Seasonings:
sea salt and pepper to taste

Melt oil in pan at medium heat. Beat eggs and add to pan with salt and pepper. Cook on medium to low for 3 minutes. Once the eggs are almost finished, add cheese, mushrooms, and kale. Cover and cook on low another 3 minutes or until cheese melts. If you prefer your kale cooked more, than just sautee it beforehand (or steam or microwave).

Serves: 2

This recipe is gluten free.