Preheat the oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté for 3–4 minutes.

Add chopped bell peppers and diced zucchini, cooking for 5–7 minutes until slightly softened.

Stir in fresh spinach and wilt for 2–3 minutes, then remove from heat.

In a mixing bowl, whisk together eggs and almond milk until well combined.

Fold sautéed vegetables into egg and almond milk blend, mix in shredded cheese and seasonings.

Transfer mixture into a greased 9x13-inch baking dish, spreading evenly.

Bake for 30–35 minutes until top is golden brown and center is firm.

Let cool for 10-15 minutes before slicing and serving.