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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.
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