Slice up white parts of the scallions and dice the red peppers.

Scrub the sweet potatoes and stab several times, then bake in the microwave for 3-10 minutes, until the skin is wrinkly and the potatoes are soft. Then cut them into even pieces.

In a skillet (not your main skillet), saute the kale with some oil, salt, and pepper; set aside.

Preheat the oven to 425 F.

Heat an oven-safe skillet (I used cast iron) on medium heat with some oil, then add the scallions. Allow to cook for a minute, til they start to caramelize, then add the peppers and sweet potatoes (and some garlic if you feel like it). Cook for a few minutes, until the peppers start to soften. 

In a large bowl, blend the eggs, milk, salt and pepper. Add the kale, then pour the egg mixture over everything. Lastly, cut up the goat cheese and sprinkle evenly in the pan.

Turn the heat down to low, and let the frittata cook for a couple minutes on the stove, just to set the edges.

Then place in the oven to finish cooking, probably 15-20 minutes (though start checking it around 12). It's done once the middle isn't runny anymore, if you can shake the pan and see that the middle is just barely set. Remove from the oven, letting it cool before serving.