5 tablespoons extra-virgin olive oil, divided, plus more for pan
Ingredients
8 SERVINGS
5 tablespoons extra-virgin olive oil, divided, plus more for pan
1 large onion, thinly sliced
1½pounds sweet potatoes (about 4 small), peeled, cut into ½-inch or smaller pieces
Kosher salt
1 large onion, thinly sliced
4 ounces sharp cheddar, grated (about 1 cup)
1 small bunch curly kale, stems removed, torn into bite-size pieces
12 large eggs
4 ounces sharp cheddar, grated (about 1 cup)
1 cup whole-milk Greek yogurt
Freshly ground black pepper
SPECIAL EQUIPMENT
A 9-inch springform pan