Directions For the Frittata:
1. Heat oven to 425 degrees
2. Place the cubed sweet potato on a baking sheet lined with aluminum foil. Drizzle with olive oil and sprinkle with cumin, rosemary, white pepper and salt. Bake for about 25-35 minutes or until the sweet potatoes are soft and starting to brown; it’s ok to have some crisp edges. Set aside until needed and turn the oven temperature down to 400 degrees.
3. Crack the eggs into a large bowl and whisk in the half and half; I like to whisk it well enough to incorporate some air, it makes the frittata a bit lighter. In a 10 inch skillet, drizzle a little bit of olive oil and place over medium heat. Add in the shallot with a sprinkle of salt and cook until softened, being careful not to brown. Add in the kale and cook until it the kale starts to soften; stirring frequently. Add in the garlic and cook until fragrant being careful not to brown the garlic. Stir in the red pepper flakes and sweet potatoes. Pour in the eggs over the sweet potato and kale mixture; do not mix the eggs in at all. Turn off the heat. Sprinkle in the goat cheese, use as much or as little as you like.
4. Bake in a 400-degree oven for about 15 minutes, or until the center is set; be careful not to overcook; it’s better to undercook since it will continue to cook when it comes out of the oven.
5. Meanwhile, make the sage drizzle by adding the sage, basil, grated parmesan, and garlic into a food processor and blend together until everything starts to come together. Pour in the red wine vinegar and some olive oil; add in the olive oil slowly and add just enough to be able to drizzle; you still want it to be slightly thick but still able to drizzle over the frittata. Add salt as needed.
6. Use a spatula to remove the frittata from the skillet and place on a platter; drizzle with the sage sauce as desired.