Preheat oven to 350°. Grease a large glass pie dish with the olive oil. Beat the eggs with the pesto and almond milk then fold in the shrimp, sun dried tomatoes and green onions. Pour into the greased baking dish and bake for 40 minutes, or until golden brown and cooked through.
Recipe by Love from the Land at https://www.lovefromtheland.com/pesto-shrimp-frittata/