Preheat oven to 350 degrees.
Slice sweet potatoes using either a mandoline or a knife. Note: no need to peel sweet potatoes! There’s nutrients in the skin and we’re all about making prep easier and faster!
Spray a pie dish with olive oil spray. Arrange the sweet potato slices in the dish, starting with the bottom of the dish first, and then the sides.
Once you've arranged your "crust", spray with olive oil spray, sprinkle with salt and pepper, and bake for 15 minutes (we do three layers of thinly sliced sweet potato).
Meanwhile, heat a large skillet over medium heat. Warm the olive oil and then sauté the onions. Add the garlic (if using minced garlic) and cook until fragrant (about 45-60 seconds). Don’t brown or burn the garlic. Add the chopped broccoli and kale and sauté. If using garlic powder, add it as you sauté the veggies.
Whisk eggs in a separate bowl and add almond milk or liquid of choice.
Arrange sautéed veggies in an even layer on the sweet potato crust. Then pour the whisked eggs over the veggies. Season with salt and pepper.
Add shredded cheese on top.
Bake for 25-30 minutes, or until the eggs are set. Let stand for 5 minutes before slicing.
Enjoy!