Preheat oven to 350°F.

Heat 1 tablespoon of ghee in a 10-inch cast-iron skillet over medium heat. Remember: The skillet handle will be hot, so use a good set of oven mitts.

Add the garlic to the skillet and cook slowly until lightly golden (be careful not to burn it).

Add the mushrooms, and sauté for an additional 5 minutes or until softened.

Add the chopped kale for another 5 minutes or until tender.

Remove from the heat, and set aside.

In a large bowl, whisk the eggs until fluffy and add the turmeric, salt, and pepper.

Add the mushrooms and kale, and gently fold into the eggs.

Over medium heat, add another 1 tablespoon of ghee to the skillet. Pour in the egg mixture, spreading the ingredients evenly. Cook on the stove for 5 minutes until the edges and bottom set.

Place the skillet in the oven and cook for 12 minutes or until the edges are golden. Enjoy!