Omelette with vegetables and cheese

Wash and chop the mushrooms, peel and chop the celery and poach it all in a pan with extra virgin olive oil along with the spinach. Once ready (to taste), add the coconut milk and stir. Set aside on a plate.

In the same pan, add the grated cheese until it covers the bottom. Once the cheese begins to brown, add the previously beaten eggs.

When the cheese is almost set, add the diced gorgonzola cheese to one half of the omelet.

When the cheese is almost melted, add the vegetables, fold in half and serve.