In a large skillet, simmer the diced tomatoes in a teaspoon of coconut oil, cook until the liquid has evaporated, set aside.
Without cleaning the skillet, heat-up 2 tablespoons of coconut oil, fry the garlic in the oil until brown, remove garlic.
After putting the fresh Shitake mushrooms in direct sunlight, gills up, for a few hours (to enhance the amount of vitamin D), cut them up in bite-sized pieces and simmer for 5-10 minutes in the garlic infused oil. Once cooked, remove from skillet and set aside.
In the same skillet, heat a bit more coconut oil over medium-high heat, whisk the eggs and a dollop of half and half (or milk if you prefer) together in a small bowl. When the skillet is up to temperature, pour the egg mixture into the pan and establish the circular omelet shape. Add the tomatoes and mushrooms on half the cooking egg mixture, reduce heat a bit and add about half the cheese on top the tomatoes and mushrooms (other veggies can be added according to taste).
Skillfully, flip the omelet half with no added ingredients onto the half with the tomatoes, mushrooms, and cheese, use a silicone spatula to help direct it.
Add the remaining cheese on top and cover the skillet and reduce heat to low for 3 to 5 minutes (or pop in a 200 degree oven for 3 to 5 minutes), this will meld the flavors and allow the egg to fluff-up and fully cook.
Other veggies may be added according to personal preference.
Serve immediately and enjoy.
Serves 2 to 3 people