First, prep the sweet potato, onion, and kale.

To separate the eggs from the white, you can use the eggshells, like this:

The egg whites should be in a large mixing bowl, and the yolks should be in a smaller mixing bowl.

Pour in the egg yolks and whisk very gently just to combine everything, then set it aside in the fridge.

Put the sweet potatoes in a large, nonstick skillet. Add a cup of water, bring it to a boil, then reduce the heat to a simmer and cook until the sweet potatoes are soft on the outside and there’s no water left.

It should take about 8 minutes for all that water to evaporate.

Add olive oil, onion, and salt and pepper, and cook until the onion starts to soften.

It’ll take about a minute, stirring often.

Cook the frittata until it’s puffed up and set, but still a little jiggly in the middle. It should take 5 to 6 minutes at 450°F. Let it cool for 5 minutes, then flip the frittata onto a cutting board and cut it into 4 pieces.

Serve half the frittata with half a blood orange.

Let the other half cool completely, then store it in an airtight container in the fridge for tomorrow’s lunch.