• 80ml Unsweetened Almond Breeze almond milk
• 1 tbsp butter or butter equivalent
• 75g chopped onion
• 42g marinated artichoke hearts, chopped
• 45g roasted red pepper chopped
• 450g fresh spinach finely chopped
• 6 eggs
• ½ tsp garlic salt
• ½ tsp dried basil
• 120g Italian blend cheese shredded

1. Preheat oven to 200°C and melt butter in a medium-size oven-safe deep pan.
2. Add onion and cook for 5 minutes to soften.
3. Add spinach, artichoke hearts and red pepper and cook until spinach is wilted.
4. Beat together Unsweetened Almond Breeze almond milk, eggs, garlic salt and basil in a medium bowl.
5. Add to pan with cheese and cook on the hob until eggs are about half cooked, stirring occasionally.
6. Place pan in oven and cook for 10 minutes more.

Serve with freshly tossed leafy green salad and enjoy!