Dairy free roast garlic & vegetable frittata recipe | Unimed Living

Ingredients

• 1 bulb of garlic
• 1 large red capsicum
• 6 large stalks of spring onions, or 12 smaller ones
• 2 bunches asparagus
• 1 cup cherry tomatoes cut in half
• 1 cup fresh basil, washed and loosely chopped
• 1 cup fresh parsley, washed and loosely chopped
• 10 eggs
• ½ cup of water
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons ground turmeric
• ½ teaspoon cracked black pepper or to taste
• 3 cups baby spinach, washed and loosely chopped