2 Tbsp. olive oil
2 green onions, chopped, or one thick slice of onion, diced into small cubes
small handful mushrooms, chopped
large pinch of chopped frozen or leftover cooked kale (or spinach)
1 scant Tbsp cornstarch
salt to taste
several shakes of black pepper (Don't skip this one.)
scant 1/4 tsp. ground turmeric
1/4 tsp. dried basil
1/4 cup milk or coconut milk
2 lg. eggs
1/2 tomato, diced
1 Tbsp. butter
1/4 C. shredded cheddar cheese
Heat olive oil in small non-stick skillet. Add onion and mushrooms. Stir with a spatula from time to time; when onions start to become translucent, add kale. Stir occasionally over medium heat.
Add dry seasonings to cornstarch in a medium bowl; dribble in a little milk and stir to make a paste and eliminate lumps. Add balance of milk and both eggs. Blot chopped tomatoes with a paper towel, and add to egg/milk mixture; whisk to mix well. Add sautéed onion/mushroom etc. mix together.
Add butter to a non-stick or cast iron oven-proof skillet. When melted and hot, spread it around in skillet, including a little up the sides. Pour in the egg mixture, and cook over medium heat, lifting edges with a spatula to loosen and let any liquid flow underneath.
When edges are set, put skillet under a broiler only until middle of frittata is set. Remove and sprinkle with cheddar cheese. Return to broiler only until cheese is melted. For one person, fold omelet over in half with a large spatula. If serving two, cut in half, and fold each half over. Serve immediately.
This sounds like more work than it is, but it's really easy and utterly delicious and extremely healthy. Don't skip the black pepper. Turmeric is a fantastic antioxidant and a real boon for your immune system, but only if you take it together with black pepper.