Low carb kale mushroom breakfast omelette

1 tbsp butter
6 medium white button mushrooms
1 kale leaf cut/ripped into smaller pieces with thick centre stem removed
Dash of No Salt (optional - potassium rather than sodium based table salt substitute)
Dash of table salt
4 large eggs
4 thin slices of Cheddar cheese
1 thin slice of Cheshire cheese
1 thin slice of Jarlsberg Swiss cheese

Cheese can be substituted for other cheese types. Spinach can be substituted for kale.

In a fying pan on low to medium heat, melt butter, then add mushrooms and kale with salt and salt substitute and cook until mushrooms and kale have softened/browned slightly. You can add a couple of tablespoons of water, if necessary, to further soften kale but cook until water is gone before the next step. In a blender, add the eggs, cream, Cheshire, Jarlsberg and one slice of the Cheddar cheese and blend until mixed, around 30 seconds to a minute. Add egg mix to mushrooms and kale in frying pan. Cover and cook until firm. Add remaining slices of cheese and fold omelet over once to make a half moon. Cut and serve.

For full nutritional details, see further recipe images.