12 large eggs
Salt and black pepper, to taste
2 tablespoons olive oil
1 large sweet potato, peeled and cut into 1/2-inch pieces
1/2 red onion, diced
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
half a 250g bag of curly kale, finely chopped with all ribs removed
250g crumbled goat cheese
Preheat oven to 200C.
In a large bowl, beat the eggs and milk and season with salt, and pepper. Set aside.
Put a large ovenproof skillet (preferably cast iron) over medium high heat and add the olive oil, heating until hot. Add the sweet potato and onion and cook until tender, about 8-10 minutes. Add the garlic, rosemary, and kale. Cook kale until it is wilted. Season with salt and black pepper.
Remove half of the vegetable mixture from the pan and set aside. Pour all the egg mixture into the pan, over the sweet potatoes, kale, onion, and garlic. Add the reserved vegetable mixture back to the pan, making sure you evenly spread out the ingredients. Cook for 3-4 minutes or until just set. Top with crumbled goat cheese.
Place the pan into the oven and bake for 8-10 minutes or until eggs are firm and edges are golden brown. Remove from the oven and cut into wedges. Serve with a fresh salad if possible.