5 pieces shitaki mushrooms, rehydrated
handful of fresh kale, torn into bite size pieces
1 T. organic virgin coconut oil for frying
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).
This recipe is gluten free.