Preheat oven to 180C/350F/Gas 4. Spray a medium-sized baking dish with non-stick cooking spray and set aside.

Heat one tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.

Cook for 5-6 minutes, stirring occasionally until the pepper and onion soften and the sweet potato starts to develop a bit of color. Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.

While the vegetables are cooking, whisk together the eggs and half & half in a large bowl until just combined. Add half of the Gouda cheese and stir to combine. Set aside.

Add the remaining olive oil to the same skillet over medium heat and toss in the arugula or spinach. Cook for 2-3 minutes, stirring occasionally, just until the greens wilt. Remove from the heat and spread evenly on top of the other vegetables in the baking dish.

Pour the egg mixture on top and spread with a rubber spatula, if necessary, to cover the entire surface.

Sprinkle the remaining cheese on top and season with additional salt and black pepper, if desired.

Place in the center of the preheated oven and bake for 25-30 minutes until the egg is set and the top starts to turn golden brown. Remove from oven and cool slightly before slicing.

Garnish with fresh herbs, if using, and serve immediately. Enjoy!