Over medium-high heat, heat oil in a 9-inch cast iron skillet.
Add onion and cook until slightly golden brown
Add peppers and cook for 3-5 minutes.
Add roasted sweet potato and spinach. Stir well and cook for 1 minute.
In a medium bowl whisk eggs, almond milk, red flake peppers, dried parsley, salt, and pepper.
Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture.
When the edges of the frittata begin to set, move the skillet to the oven.
Bake it for about 10-15 minutes or until frittata is completely cooked.
Meal-prepping:Divide frittata between four glass meal prep containers. Add berries aside and place in the fridge for up to 4 days. When it’s time to eat add some roasted cashews too (if you prefer). Enjoy!