Why dye your food green when there is so much food that naturally green? This kale, spinach, and mushroom omelette (aka the green omelette) is loaded with greens… and nutrients too!
In a medium bowl, break off pieces of the American cheese and add to the bowl. Add avocado. Mix and mash until the two are incorporated.
Heat a medium pan to medium heat. Add oil and garlic. Saute until fragrant, about 30 seconds.
Add kale, 1/4 tsp. parsley, green onion, salt, and pepper. Saute until bright green and shrunk in size, about 3-5 minutes.
Add spinach and mushroom. Cook until spinach is wilted and mushrooms are slightly browned, about 3-5 minutes. Place vegetables in a bowl, set aside. Wipe out any remaining bits out of the bottom of the pan. Spray with oil.
In a medium bowl, whisk together eggs, 1/4 tsp. parsley, salt, and pepper. Add the egg mixture to the pan. Do not touch.
When top is mostly set, about 1-3 minutes, flip the eggs. Add vegetables and avocado cheese mixture. Remove from heat and cover for 1-2 minutes, or until cheese is melted. Serve immediately.