Preheat oven to 350 degrees Fahrenheit.
Heat a large enameled cast iron, cast iron pan, or oven-safe skillet over medium heat. Add 1 tablespoon of oil and let it get hot. Add sweet potatoes, salt, and pepper, stir to combine, and spread out evenly, trying to get them in a single layer. Let them sit untouched for 6-8 minutes. Stir and cook for another 6-8 minutes, stirring occasionally.
Cook asparagus. Add remaining avocado oil and add asparagus, garlic powder, cumin, onion powder, red pepper flakes, salt, and pepper. Sauté for 8-10 minutes, stirring occasionally, until asparagus is al dente.
While the asparagus cooks, whisk the eggs. Add eggs, milk, and some salt and pepper to a large bowl and whisk to combine. Stir in about 2/3 of the goat cheese.
Make frittata. Pour the egg mixture into the pan, making sure it is distributed evenly. Let it cook for 3-4 minutes until the bottom sets. Sprinkle with the remaining goat cheese.
Bake. Place the pan in the oven and cook for 20-25 minutes until the eggs are firm.
Enjoy! Slice into 6 pieces and serve with toppings if desired.