Sweet potato and kale frittata with goat cheese

Here's a new recipe I tried that was published in Vegetarian Times. I modified it a bit.

White Sweet potato and kale frittata with goat cheese. Since I don't have a frittata pan I found an alternate way to do most of this in the oven. As you can see by the recipe below, it gets pretty complicated if you don't have and oven-proof frying pan. We used the parchment paper to keep it from sticking.

My modifications are in red:

Ingredients

1 med sweet potato, peeled and cut into 1/2" pieces (I used two small white sweet potatoes.)

8 eggs

1 T Dijon mustard, divided (I used honey mustard because that is what I had.)

1 t apple cider vinegar

1 T olive oil

1 onion

4 large curly kale leaves, ribs removed, leaves torn into 2" pieces

1/2 cup crumbled goat cheese

Instructions

Preheat oven to 400. Place sweet potato pieces in medium microwave bowl. Add 1/2 cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.

Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired. (I did not use salt or pepper.)

Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over med-hi heat. Add onion, and sauté 3 minutes, or until onion begins to soften. Add kale and cook 2 minutes, or until kale is wilted but still bright green. Add sweet potato and toss to blend, arranging vegetables over bottom of skillet.

(Since I do not have an oven-proof skillet, we placed parchment paper in a baking dish. I found instructions for doing this on the internet. We transferred the veggies to the baking dish. We then poured the eggs over the mixture and baked at 400 for 15 minutes.)

Carefully pour eggs over top without displacing veggies. Cook 3 minutes, or just until bottom of frittata is et.

Transfer skillet to oven, Bake 10 minutes, or until frittata is set in center.

Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1-2 minutes to soften cheese. Cut frittata into wedges, and serve.

I can not find the original link in the Vegetarian Times but this one is identical: http://www.ziplist.com/recipes/791716-Sweet_Potato_and_Kale_Frittata_w_Goat_Cheese