In a large skillet over low-medium heat sauté onion and bell pepper in one tablespoon of olive oil until onions are translucent. Add remaining olive oil and kale, stirring until kale is slightly wilted. Set aside. In a medium bowl scramble the eggs; whisk in almond milk, mustard, garlic, Italian seasoning, salt, and pepper. Place sweet potato slices on the bottom of an 8” X 12” baking dish. Cover with kale mixture, then pour over egg mixture. Cover and refrigerate while oven is pre-heating to 350 F. Bake uncovered for 40-45 minutes until knife inserted comes out clean. Cool for 10-15 minutes and top with sliced avocado before serving (optional).
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.