Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with olive oil.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and bell pepper, sprinkle with ¼ teaspoon of fine sea salt, and sauté for 5-7 minutes until tender. Stir in minced garlic and cook for 30 seconds before folding in fresh spinach until wilted.

In a large mixing bowl, crack 12 eggs, add ⅓ cup of almond milk, ½ teaspoon of fine sea salt, and ¼ teaspoon of pepper. Whisk until smooth.

Transfer the sautéed vegetables into the baking dish and pour the egg mixture over it, ensuring even distribution.

Bake in the oven for 25 to 30 minutes until the center is set but still jiggles slightly. The edges should be golden-brown.

Remove from the oven and let cool for about 10 minutes before slicing.