Preheat the oven to 325 degrees F / 163 degrees C.
Mix all the greens and vegetables – except for the zuchini – in a large bowl, then transfer them to a baking dish and arrange them in a single layer.
Beat the eggs with the almond milk and pour over the ingredients in the baking dish. You may need to press the vegetables down with your hands so that they are evenly soaked with the egg.
Arrange the zucchini slices over the top of the frittata and drizzle with olive oil. Season with salt and pepper. Bake in the hot oven until firm for about 20-25 minutes.
Let’s Talk Nutrition:
Nutrient Dense Vegetables: This frittata has zucchini, broccoli, spring onions, silver beet (Swiss chard), and parsley. Vitamins, minerals, and antioxidants abound in these vegetables. They support immune function, bone health, digestion, and satiety with dietary fiber.
Protein-Rich: Eggs are a key ingredient in this recipe and provide high-quality protein, essential amino acids, and brain-healthy choline. Almond milk adds creaminess without dairy, making this dish lactose-free.
