Step 1

Preheat the oven to 425℉ and line a 8×12 baking sheet with parchment paper.

Step 2

Add the eggs, sea salt, and almond milk to a high-speed blender. Blend just until combined but avoid over mixing which can result in a foamy frittata.

Step 3

Grease the parchment paper and sides of the pan with oil.

Step 4

Scatter the spinach, tomatoes, broccolini, artichokes, and chives out evenly in the pan. Then pour the egg mixture over the veggies.

Step 5

Top the eggs with the zucchini slices.

Step 6

Transfer to the oven and bake for 15-20 minutes, until the egg is completely set.

Step 7

To serve, cut the frittata into squares and enjoy while warm, or store in the fridge and enjoy throughout the week.