Easy Veggie Stuffed Omelette with Peanut Butter Sourdough Toast

Heat a skillet over medium heat. Add kale and mushrooms with a little ghee or oil. Cook for a few minutes until softened, then remove from the skillet. Add 2 whisked eggs to the skillet and cook for 2 minutes, until the eggs are pretty firm. Add the cooked kale, mushrooms, and any other veggies (like leftover fajita veggies) to one side of the omelette. Fold the omelette over and cook for another 3-4 minutes. While the omelette is cooking, toast a slice of sourdough bread. Top the toasted sourdough with peanut butter, caramelized bananas, and chocolate chips. Serve the omelette and toast together.