Preheat oven to 400 F. Cut the sweet potato in half and place on sheet pan. Bake for 40-45 minutes, until sweet potatoes are fork-tender.
Add olive oil to skillet and distribute evenly over medium heat. Add vegetables and cook 1-2 minutes, until asparagus is bright green and onions become translucent.
In a separate bowl, crack 2 eggs and beat with a fork until blended.
Add egg mixture and seasoning to skillet and stir as eggs begin to set. Continue pulling and folding eggs until eggs are cooked through and no liquid remains.
Remove sweet potatoes from the oven and use a spoon to scoop out half of center. Sprinkle cheese into center and stuff with scrambled eggs.
Recipe Notes
Feel free to get creative and use whatever vegetables you have on hand to make your own unique creation.