- cube a small sweet potato (about 1/2 inch chunks)
- coat in olive oil, salt, pepper
- roast on a baking sheet at 400 degrees until chunks are just softened yet still firm
- finely dice half an onion, mince one clove of garlic, de-stem and medium finely chop a small bunch of kale
- in a cast iron skillet saute onions till nearly carmelized, add garlic, salt, pepper, and desired spices (i used a dash of cumin and a bigger dash of pementon)
- add kale and saute until soft, add the roasted sweet potato, spread the sauted veggies evenly over the pan
- beat a dozen eggs with a dash of cream (or non-dairy milk) salt and pepper
- pour the eggs over the veggies slowly and evenly, cook on medium low until the sides have cooked and little frittata blowholes have appeared in the egg (you'll know what i mean!)
- pop in the oven at 250 degrees and cook until only the very top layer is still runny
- throw on the broiler for a minute or two until the top has goldened nicely
- remove from heat, sprinkle with feta
- eat hot or cold!
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