Chop onion, kale, pepper, and tomatoes into small pieces. Tear basil leaves apart
Lightly oil and frying pan. At medium-high heat saute onion, kale, and peppers 5-7 minutes until greens wilt and peppers soften (season with extra salt, pepper, and cayenne if desired)
In a small bowl, crack eggs, add dill, oregano, salt and pepper to taste and milk. Whisk together well
Add small amount of canola oil to frying pan with veggies (if needed) to ensure egg does not stick to pan. At medium heat add eggs, sprinkle in tomato, fresh basil and half the feta
As egg cooks, carefully loosen sides of omelette with spatula. Flip or fold in half when golden brown
When cooked all the way through, top omelette with remaining feta and serve with whole grain bread and fruit