Preheat oven to 350°F.

Reconstitute dried porcini mushrooms by placing them in a medium-sized bowl with enough warm water to cover. Let them rest for about twenty minutes. They will plump up and be ready to use. Strain them through a colander and discard soaking liquid.

In a 10-inch ovenproof nonstick skillet, stir-fry kale, onion and mushrooms in oil over medium heat until onion is tender. In a medium bowl whisk together eggs, salt and pepper. Pour over kale mixture in skillet and place tomatoes and cheese on top. Reduce heat and cook until the eggs are set around the edges, about five minutes. Transfer to oven and cook until set, about seven to nine minutes. Cool, cut into wedges, and serve warm.