Preheat oven to 400 degrees.
In a medium bowl, whisk together the eggs and heavy cream. Set aside.
Heat the olive oil in cast iron (or other ovenproof) skillet over medium-high heat.
Add the tomatoes, kale, sweet potato, red onion, eggplant and jalapeño and sauté for 5 - 7 minutes. Season generously with sea salt and pepper.
Pour the egg mixture over the sautéed vegetables. Sprinkle with the goat cheese and grated Parmesan cheese.
Bake for 12 - 15 minutes. Serve immediately.