In an oven-safe pan, warm the olive oil with the garlic.
lice the sweet potato into thin slices and let simmer in the bottom of the pan. Dice the onion and tear the kale into bite-sized pieces.
Add the onion, sage and kale to the pan. Once the vegetables have softened, pour the egg mixture over them and stir to combine. Add the crumbled goat cheese and incorporate. Let cook until the sides have set, then place in the oven for 5-10 minutes.
This hearty baked breakfast is full of greens and rustic flavor.