Using a large non-stick skillet over medium high heat, heat the olive oil. After a minute or so, add the kale, onions, mushrooms and garlic and sauté until tender, for about 5 to 6 minutes. Season with salt and pepper to taste.

Turn the heat to medium-low, and crack the eggs into the pan, on top of the sautéed kale and spinach. Alternatively, you can push the greens to make 4 wells and crack the eggs into each well. Cover with the lid and let cook for about 4 minutes, or until the yolk is cooked to the desired level of doneness, but I would not cook the egg for longer than 5 to 6 minutes.

Remove from the heat, and sprinkle on the freshly grated cheddar cheese. Serve with salsa and roasted potatoes. Enjoy.