Preheat your oven to 400°F (200°C).

In a mixing bowl, toss diced sweet potatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for about 20 minutes, turning halfway through.

In a large mixing bowl, crack open the eggs and add milk and garlic powder. Whisk until frothy.

Once the sweet potatoes are roasted, lower the oven temperature to 350°F (175°C). In an oven-safe skillet, add roasted sweet potatoes and chopped kale. Pour the egg mixture over and sprinkle feta on top.

Bake for 20-25 minutes until the eggs are set and lightly golden.

Let the frittata cool in the skillet for about 5 minutes before slicing. Serve warm or at room temperature.