In a sauté pan, on medium heat, start cooking sweet potato.

When potato is about halfway done and starting to soften; add in mushrooms, kale, onion, bell pepper, salt, pepper and garlic powder. Cook until potato is soft and kale has started to wilt.

In another frying pan, on medium heat, scramble the eggs.

In two bowls, divide up the eggs. Then top with half of the veggie mixture and half (¼ C. each) of the cheese.