Dairy free roast garlic & vegetable frittata

Dairy free roast garlic & vegetable frittata recipe

Dairy free roast garlic & vegetable frittata

Here is a delicious Frittata recipe, a great one to have up your sleeve when entertaining, for a family meal, or for school and work lunches. Elegant with a simple green salad, a side of pesto or as a delicious dairy free snack on its own.

SERVES: 6 PREP TIME: 45 mins COOK TIME: 20 mins


  • 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


  1. Preheat the oven to 180’C (fan bake if possible).
  2. Wash all the vegetables and place to one side to drip dry.
  3. Separate the garlic cloves to prepare for roasting, leaving them in their skins.
  4. Cover the capsicum with a little olive oil and place on a baking tray then add the garlic cloves and place in the oven for 35-40 minutes, removing the garlic after 25 minutes and turning the capsicum if needed.
  5. Thinly slice the spring onions.
  6. Remove the ends of the asparagus and cut into 3cm lengths
  7. Sauté the spring onions and asparagus in olive oil on a medium heat for 10-15 minutes, stirring occasionally.
  8. Add the cherry tomatoes to the fry pan and cook for another 1 minute. Take off the heat for a moment.
  9. In a bowl gently beat the eggs, once they are smooth add the water and continue beating until smooth again.
  10. Add the oregano, turmeric and black pepper to the eggs and mix some more.
  11. Remove the capsicum from the oven, allowing to cool before removing the skins and slicing into 1 cm thick slices. A simple way to remove the skins is to place in a bowl and cover with cling film straight after taking them out of the oven. This allows the capsicum to sweat and the skin just slides off. For best results allow to cool completely before removing the cling film.
  12. Remove the skin from the garlic by squeezing one end of the garlic and then it will slide out onto the chopping board. Slice into thin pieces that are easy to spread into the mix.
  13. For a traditional frittata you can cook this all in the fry pan (oven proof) so add all the remaining ingredients and cook for 5 minutes on a medium heat. Then place under the grill to finish off so it is golden, usually for 8-10 minutes.


  • Serve hot or cold at any time of the day. Serve as an alternative high protein breakfast, which is delicious, or great for an afternoon snack.
  • Lovely with a dollop of Basil, Parsley and Roasted Almond Pesto or Beetroot Dip.
  • You can add some chilli and pungent herbs like coriander for a more Asian infused style, great to mix it up and try different alternatives.
  • Instead of using water you could try almond or soya milk.
  • A great opportunity to use any left overs including meat or vegetables from a roast for another variation on this dish.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Anna McCormack

    Woman, mother, advocate for anything that truly nourishes the body, food or otherwise.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer