Veggie Frittata

Preheat the oven to 400°F.

In an ovenproof skillet, heat the olive oil over medium heat, Add the onion, bell pepper, tomatoes, and broccoli.

Cook for 3 minutes, until the vegetables are softened.

In a bowl, beat the eggs. Add the almond milk and stir to combine. Season with the sea salt and black pepper to taste.

Pour the egg mixture over the vegetables and place in the oven (If you do not have an ovenproof skillet, transfer the egg mixture to an oven-proof dish). Bake for 15 or until the eggs are set. Serve immediately.