1. Peheat the oven to 200c. Roast the mushies in a tray for 5-10 minutes or until brown. Remove from oven.
  2. Meanwhile cut your broccoli and prepare your tuscan kale by removing the stems and washing it well. 
  3. To make the omelette, heat a medium fry pan over high heat until you can feel the heat radiating off it. Add the coconut oil and it should melt immediately. Pour the whisked eggs into the pan and turn the heat to low. Add the broccoli, cooked mushrooms, any leftover veggies and kale and cover with lid. Turn heat to low and cook for 5 minutes or until kale is wilted. 
  4. Meanwhile, to make the avocado cream combine the avocado, basil and lemon juice in a mini food processor and add 1 tbsp of water and blend. Continue to add water 1 tablespoon at a time until desired consistency is achieved. Season with salt and pepper 
  5. Enjoy!