Add in the mushrooms, carrots, and peas, stirring occasionally for 4 more minutes.
Beat the eggs, almond milk, nutritional yeast, oregano, salt, and pepper. Pour over the vegetables and cook for 5-8 minutes, until the edges begin to set.
Place in the oven on the top shelf and broil for 2-3 minutes. Adjust seasonings to taste.
Store in an airtight container in the fridge for up to 5 days. Reheat to serve.
Recipe by Lenses and Lentils at https://lensesandlentils.com/15-minute-vegetable-frittata/