Kale, Sweet Potato, and Feta Scramble

Heat oil

In a large skillet, heat the olive oil over medium heat until shimmering. Add the pepper flakes and cook until fragrant, about 30 seconds.

Cook sweet potatoes

Add the sweet potatoes and salt and toss to coat. Add a few handfuls of kale and toss to coat in the oil. Repeat until all of the kale has been added to the pan.

Add water and cook

Pour the water into the pan, being careful to avoid oil splatters in the process. Cover the skillet, reduce the heat to medium-low, and cook for 5 minutes. Uncover and toss in the green onions. Cook, stirring occasionally, until all the liquid has evaporated and the sweet potatoes are easily pierced through by a fork, 9 to 11 minutes. Set aside.

Beat eggs

Crack the eggs into a medium bowl. Add the milk, salt, and a few twists of pepper. Beat the mixture with a whisk until it’s thoroughly combined and the mixture is pure yellow.

Cook eggs

In a medium skillet, warm the oil over medium-high heat until shimmering. Swirl the pan to coat and pour in the egg mixture. Use a heat-resistant spatula to scrape the eggs along the bottom and sides of the skillet until they begin to clump and the spatula leaves a trail on the bottom of the skillet, about 1 1/2 minutes.

Fold eggs

Reduce the heat to low and gently fold the eggs over on themselves until they are clumpy but still slightly wet, 30 to 60 seconds. Scoot the eggs into the pan of cooked sweet potato and kale. Stir to combine, then season to taste with salt and pepper.

Serve

Spoon the mixture into bowls and garnish each one with a sprinkle of feta, a few slices of avocado, and chopped green onion. Serve immediately, with hot sauce on the side.