Roasted Vegetable Frittata

½ tablespoon avocado or olive oil

10 eggs

½ cup almond milk

½ teaspoon graclic powder

½ teaspoon sea salt

Fresh cracked pepper, to taste

1 cup leftover roasted veggies (I used sweet potato, broccoli and cauliflower)*

4 tablespoons dairy-free almond ricotta or another cheese of choice (optional)

Preheat the oven to 400°F.
Whisk the eggs and almond milk. Season with garlic powder, sea salt and fresh cracked black pepper. Heat ½ tablespoon avocado oil in a 10-inch cast-iron skillet over medium heat. Add the egg mixture. Evenly distribute the roasted vegetables throughout the skillet. Gently shake the pan so the vegetbales settle. Add small ½ teaspoon dollops of the almond ricotta on top the mixture, if using. Bake 20-25 minutes or until the eggs are set.
Slice leftovers and store in an airtight container for 3-4 days.