Wash the kale thoroughly, remove any tough stems, and chop finely. Sprinkle with a pinch of salt and massage gently for 1–2 minutes to soften the leaves. Slice the mushrooms evenly.

In a medium bowl, crack six large eggs. Whisk lightly with a pinch of salt, just until combined — don’t overbeat them. Add the kale and mushrooms into the eggs and stir to coat evenly. Season with black pepper.

Add 1 tablespoon of rice bran oil to a large non-stick frying pan and warm over medium heat. Tilt the pan so the oil covers the base evenly.

Pour half of the egg mixture into the pan to make the first omelette. Spread the vegetables evenly and cover with a lid. Cook gently for about 3–4 minutes, or until the edges begin to set.

Sprinkle half of the grated Eatlean cheese evenly over the omelette. Once the cheese starts melting, carefully fold the omelette in half using a spatula.

Cook for another 2 minutes until the centre is fluffy and the cheese is fully melted. Transfer to a warm plate. Repeat with the remaining mixture for the second omelette.

Serve and enjoy - Serve hot, garnished with fresh herbs or alongside a crisp salad. For extra flavour, drizzle with a few drops of olive oil or top with sliced avocado.