Wash the sweet potato and slice it into thin, equal sized slices. Toss the sweet potato slices in a bowl with 1 teaspoon olive oil, smoked paprika, and salt to taste. Spread in a single layer on a parchment paper lined baking sheet and cook for 30-35 minutes, flipping halfway through for even cooking.
Near the end of the cooking time, heat 1 teaspoon of olive oil in a flat skillet over medium high heat.
Whisk together the eggs, remaining teaspoon of olive oil, and salt. Wash and massage the kale, then squeeze out any excess liquid.
Pour the eggs onto the skillet in a thin layer and then reduce the heat to medium low. Cook until the eggs begin to set, and then add the kale and feta in the middle of the eggs. Carefully fold the outer edges of the eggs over the kale and cook until golden brown.
Top the omelet with additional feta if desired and serve with the roasted sweet potatoes.
Recipe can be easily increased - simply multiple by the number of people you hope to serve.