Preheat oven to 350ºF. Heat 1 tablespoon of Pure Indian Food’s Cultured Ghee in a 10-inch cast iron skillet over medium heat.

Add garlic to the skillet and cook slowly until lightly golden (be careful not to burn it). Add mushrooms and sauté for an additional 5 minutes or until softened. Add the chopped kale for another 5 minutes or until tender. Remove from heat and set aside.

In a large bowl, whisk eggs until fluffy. Add organic turmeric, salt, and pepper. Add mushrooms and kale, gently folding into the eggs.

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

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