Kale and Goat Cheese Omelette with Red Onions and Mushrooms
Serves 1

Ingredients
1 large leaf kale, chopped
2 Tbsp thinly sliced red onion
2 Tbsp portobello mushrooms, chopped
1 Tbsp goat cheese, crumbled
1 Tbsp milk
1 Tbsp olive oil
Salt and pepper

In a small skillet, heat half of the olive oil over medium high heat. Add the kale and season. Saute the kale for 2 minutes. Add mushrooms and saute an additional minute. Stir in onions and cook for one more minute. Remove from heat and set aside.

Crack two eggs in a small mixing bowl and lightly beat. Stir the milk into the eggs. Season with salt and pepper.

Heat a medium, oiled skillet over medium high heat. Pour the egg mixture into the pan and wait until the edges start to set. Reduce heat to medium. Add the cooked vegetables to the egg and sprinkle the crumbled goat cheese over the top. Once the eggs start to firm, fold the egg over to make an omelette. Cook until finished (when the cheese starts to melt).