Preheat the oven to 400 degrees F.
Heat olive oil over medium heat in a large, oven-proof skillet or cast iron pan. Add the Diced onion and stir often, cooking until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds, continuing to stir.
Cut the ham steak into small cubes and reserve half for the Ham and Pineapple Fried Rice. Add the diced ham and let it cook until heated through, 2-3 minutes, stirring occasionally.
While cooking, stir the mustard, milk, salt, and pepper into the Whisked Eggs.
Once ham is heated through, add the Kale to the pan and cook for 1-2 minutes, until the kale is just wilted in. Pour the Whisked Eggs over the veggies in the skillet and top with goat cheese crumbles.
Bake 10-14 minutes, until the eggs are just set. For more color, broil 1-2 minutes.
Remove from the oven and cool for 3-5 minutes before cutting. Serve with Green onions, and avocado. On the side, add radish slices to baby spinach with Miso Ginger Dressing.

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