Dairy free roast garlic & vegetable frittata recipe
Versatile dairy free frittata, yummy for breakfast or as a quick snack, lunch or dinner. Also a great way to use up leftover protein.
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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
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