1. Preheat a medium sized skillet on medium heat, and add half of the coconut oil to the pan. Allow it to melt.
2. Saute the sliced onions until soft.
3. Add in mushrooms and allow them to cook down for a couple of minutes.
4. Add in 1 handful of mixed greens and allow them to wilt. Add salt and pepper to taste.
5. Remove cooked vegetables from pan and reduce heat to low.
6. Scramble the eggs in a bowl with 1 tbsp of water, garlic salt, and a pinch of black pepper.
7. Melt the other half of the coconut oil in the pan.
8. Pour the egg mixture into the pan, cover with a lid, and allow it to sit until cooked (or until the top of the eggs mixture is only slightly soft).
9. Spoon the cooked vegetable mixture on to one side of the eggs in the pan.
10. Carefully fold over the other side of the omelette over top of the vegetable mixture, and plate the omelette.
11. Turn the pan up to high heat and quickly cook/char the cherry tomatoes in the pan for 30-60 seconds.
12. Garnish off the omelette with charred cherry tomatoes, crumbled goat cheese (optional), and a chiffonade of fresh basil.
13. In a bowl, add in the other handful of mixed greens with the olive oil and balsamic vinaigrette, and sunflower seeds. Toss together and plate alongside the omelette.
14. Add the sliced strawberries, radish, and mint leaves next to the greens on your plate, and top them with a drizzle of honey.

Enjoy!