First, preheat your oven to 375°F (190°C). As it heats, grab a large mixing bowl and whisk together the eggs and almond milk. Add a pinch of Himalayan pink salt and freshly ground black pepper to bring flavor to your egg mixture.

In an oven-safe skillet (ideally cast iron for even heat distribution), heat a tablespoon of olive oil over medium heat. Once hot, toss in the minced red onion. Sauté for about two minutes until they become translucent. Then, add the diced red bell pepper and chopped broccoli. Stir them in and cook for an additional five minutes, or until the broccoli turns bright green. Toss in the minced garlic and stir for another minute. Your kitchen should smell heavenly by now!

Once the vegetables are ready, add the spinach and sauté until it wilts—about one minute. Now, gradually pour the egg mixture over the cooked vegetables, ensuring everything is evenly distributed. Gently lift the vegetable mixture so the eggs flow underneath.

Sprinkle the sun-dried tomatoes and smoked paprika over the top. Stir slightly to mix but don’t overdo it. You want those flavors spread out, not just lumped together.

Reduce the heat to low for two minutes to help the bottom set. Then, carefully transfer your skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata has puffed up and the center feels firm to the touch.

Once done, remove the frittata from the oven and let it cool for a few minutes. Slice it into wedges and serve warm, or let it cool entirely and store it in the refrigerator for meal prep.