Try it on your morning toast, boiled eggs or salmon.

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 40 MINUTES

10 eggs ¾ tsp salt ¼ tsp pepper 1 small sweet potato, scrubbed 2 tbsp olive oil, divided 2 cups packed kale, torn 2 green onions, chopped ½ cup crumbled feta cheese microgreens (optional)

Position rack in top third of oven; preheat to 400°F. In large bowl, whisk eggs; whisk in salt, pepper and 3 tbsp water. Set aside.

Halve sweet potato lengthwise; cut crosswise into ¼-inch thick slices to make 2 cups. In 10-inch cast-iron or ovenproof skillet, heat 1 tbsp of the oil over medium heat; cook sweet potato in single layer, flipping once, until tender, about 8 minutes. Transfer to plate.

Add remaining oil to pan; cook kale and green onions, stirring occasionally, until kale is wilted, about 2 minutes.

Return sweet potato to pan; stir to combine. Pour in egg mixture; cook, running spatula along edge to let egg mixture flow underneath, until edge starts to pull away from pan, 4 to 5 minutes. Sprinkle with feta.

Bake until light golden and set, about 8 minutes; broil for 1 minute. Cut into wedges; top with microgreens (if using).

about 236 cal, 13 g pro, 16 g total fat (5 g sat. fat), 10 g carb (2 g dietary fibre, 5 g sugar), 331 mg chol, 535 mg sodium, 330 mg potassium. % RDI: 11% calcium, 13% iron, 107% vit A, 20% vit C, 26% folate.