Using a 10-inch pan, heat Olive Oil (1 tablespoon) over medium heat.
Add Garlic (3 clove) and Dried Thyme (1 teaspoon), and stir until aromatic, about 1 minute. Then add Sweet Potato (2 cup) and Broccoli (2 cup).
Cook until the sweet potatoes are soft and cooked through, about 20 minutes, stirring frequently. Turn off the heat.
Whisk Large Egg (8) in a large mixing bowl. Stir in Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Shredded Cheese (1/2 cup), and everything that was in the pan (broccoli, sweet potato, garlic, thyme).
Heat the Olive Oil (1 tablespoon) on the same pan over medium heat.
Pour in the egg mixture, distributing both eggs and filling evenly across the pan.
As the bottom of the frittata cooks and becomes solid, lift up the frittata’s edges with a spatula to let the liquid eggs run underneath.
Then turn the heat to low and cover with a lid. Cook until the frittata is nearly set except for the top, about 15 minutes.
Start up the broiler. Remove the lid from the pan and place the pan under the broiler.
Let it cook until golden and lightly browned on top, about 5 minutes. Watch carefully.
Let it cool for 5 minutes before removing the frittata from the pan.