Dairy free frittata

https://spoonuniversity.com/recipe/frittata-dairy-free-garden-that-perfect-for-sunday-mornings

Looks good with lots of  veggies

Ingredients
1 1/4 cup cherry tomatoes
1 1/2 medium avocado
1/2 red onion
1 tablespoon + 3 tablespoons olive oil
1 teaspoon diced garlic
1/3 pound baby spinach
8 eggs
1/2 cup almond milk
3/4 teaspoon salt
1/4 teaspoon pepper

Pre-heat oven to 350° F.

Dice the onion and avocados into small pieces. Cut the cherry tomatoes in half. Set aside.

STEP 2
Heat 1 tablespoon of olive oil on medium heat. First, add in the spinach, then garlic. Sauté the spinach until wilted and set aside.

STEP 3
Heat the remaining 3 tablespoons of olive oil in a large skillet on medium heat. Cook onions in oil for about 5 minutes, or until lightly browned. Set aside.

STEP 4
In a large bowl, crack and mix the eggs.

STEP 5
Add almond milk, salt, and pepper into the eggs. Stir the mixture.

STEP 6
Add the sautéed spinach, cherry tomatoes, and avocado into the egg mixture. Stir to distribute the vegetables throughout the mixture evenly. Pour egg mixture back into skillet.

STEP 7
Cook egg mixture on medium heat for 5 minutes or until the edges start to pull from the side of the skillet.

STEP 8
Transfer hot skillet to oven. Let bake for 16 minutes, or until frittata is set.
Cool for 5 minutes ->  enjoy!