Preheat your oven to 350ºF with the oven rack in the middle.

Heat an 8" cast iron skillet (or any oven safe skillet) over medium heat. Add the ghee, vegetables and a pinch of salt and pepper. Cook until the vegetables are soft and all the moisture has cooked away, usually 10 minutes but really depends on the vegetable. For instance, spinach will cook much faster than zucchini.

In a medium size bowl, add the eggs, dairy free milk, salt and pepper. I add 1 teaspoon salt + fresh cracked pepper, use as much as you like. Use a fork to beat the eggs until smooth.

With the cast iron skillet still on the heat, pour in the eggs. Stir the mixture for 30 seconds over the heat to help set the bottom of the frittata, and make sure the vegetables are distributed evenly.

Transfer the skillet to your oven, and bake for 15-20 minutes until the eggs are set. Remove from the heat and let cool for a few minutes.

Slice the frittata and serve warm.

I love serving mine with marinated onions, sliced avocado, sliced tomatoes and a green salad (see notes for the dressing I use for the salad)

Leftovers will keep for at least 5 days refrigerated in an airtight container, or frozen for at least 6 months.

Leftovers can be eaten cold, or microwaved to desired temperature. I usually microwave mine for just 30 seconds to bring it to room temperature.