Step 1

Preheat oven to 400 degrees Fahrenheit. Whisk eggs and almond milk together and set aside.

Step 2

Pour grapeseed oil into a 10 ½-inch oven-safe cast-iron skillet over medium heat. Once the oil is shimmering, stir in onion and cook 4 minutes, or until translucent. Stir in mushrooms, garlic, thyme, and salt, and cook 4 additional minutes, or until mushrooms soften and darken in color. Stir in spinach and cook 3 minutes, or until thawed (if frozen) and wilted.

Step 3

Reduce the heat to low and pour the egg and milk mixture over the vegetables in the skillet. Stir in crumbled goat cheese, and cook 4 minutes, or until the eggs just begin to set.

Step 4

Transfer the skillet to the oven and bake 8 minutes or until the center is no longer jiggly. When you insert a knife into the center, you should not see any raw egg.

Step 5

Once cooked, remove the skillet from the oven and allow the frittata to rest for at least 5 minutes before slicing it into pieces and serving. To remove the frittata from the pan, you can either flip it over onto a dish or use a silicone spatula to transfer. Serve with fresh herbs, cherry tomatoes, and cracked pepper if desired.

Step 6

Allow the frittata to cool completely for storage. Then, cover and store it in the refrigerator for up to five days.