1.) Preheat oven to 400°.

2.) In a large bowl, crack and whisk the eggs and set aside.

3.) Peel sweet potato and slice thinly and place in a small bowl.

4.) Chop the asparagus into bite-sized pieces and place in the same bowl as the sweet potato.

5.) In an oven-safe skillet (preferably a cast iron one), add enough olive oil to coat the pan, about 1-2 tablespoons and heat on medium-high heat. Add the sweet potatoes and asparagus and saute until the potatoes are fork-tender. Then add garlic and continue to cook one minute. This entire process can take about 10-20 minutes, depending on how thick your sweet potatoes are cut. Add salt and pepper.

6.) Add sliced green onions to the egg mixture and whisk to incorporate. Pour over into the skillet, you may need to use a fork to distribute the vegetables evenly around.

7.) Place in the preheated oven and bake for 10 minutes. Using oven mitts, carefully take the skillet out of the oven and sprinkle the goat cheese on top of the frittata and place back in the oven for another 2-3 minutes to bake.

8.) Allow the frittata to cool just a few minutes as this is best served warm, slice and enjoy!