The perfect mid week family supper, good for the purse too- garlic rosemary mushroom and red pepper frittata

Frittatas are a lovely Italian dish, made with eggs they are a little bit like a cross between an omelette and a quiche without the crust! They’re great and versatile because you can more or less use any of your favourite ingredients ithem, they’re very filling, and pretty healthy too. Mmmm.

Frittatas are delicious eaten hot for breakfast, lunch or dinner but are also really good cold, cut it into wedges for picnics or lunchboxes.

Dairy free frittata with Almond Breeze almond milk

I made this tasty garlic, rosemary, mushroom and red pepper frittata with Blue Diamond Almonds unsweetened almond milk so it is also a dairy free (and obviously gluten free) dish to suit the whole family.

A yummy garlic rosemary mushroom and red pepper frittata

I used roasted red peppers from a jar but feel free to  use fresh ones, cook for a couple of minutes longer and adjust the seasoning accordingly, and whilst using fresh herbs is preferable this is definitely a store cupboard recipe so don’t panic if you’ve only got dried rosemary at hand.

Dairy & gluten free garlic and rosemary mushroom and red pepper frittata

To celebrate the launch of their 30 Ways to Goodness campaign, Blue Diamond has worked with blogger Faya Nilsson from Fitness on Toast to create 15 short films to inspire you to add some goodness to your life through food and fitness. The campaign includes 15 recipes featuring 3 of Faya’s favourite dishes and 15 short exercises designed to get your body moving.

Perfect for breakfast, lunch or dinner, budget friendly and very tasty, a garlic rosemary mushroom and red pepper frittata

Garlic, Rosemary, Mushroom and Red Pepper Frittata recipe…

Garlic & Rosemary Mushroom and Red Pepper Frittata

Prep time: 

Cook time: 

Total time: 

Serves: 6

A healthy, tasty, protein packed, dairy free recipe which will keep you full and satisfied any time of the time
  • 1tbsp oilve oil
  • 1 onion chopped finely
  • 1- 2 tsp garlic granules (or 1 clove of garlic chopped)
  • 2 sprigs of rosemary roughly chopped (remove stalks)
  • 150g chestnut mushrooms, quartered
  • 2 red peppers from a jar, sliced (or two fresh peppers, de-seeded and sliced)
  • 100ml Blue diamond unsweetened almond milk
  • 6 eggs
  • Salt and black pepper to taste
  • 100
  1. Preheat the oven to 200ºC/ Gas mark 6
  2. Lightly grease an over proof 9 " or equivalent pie dish
  3. Put the oil into a pan and add the onions, cook gently for a couple of minutes.
  4. Add the garlic granules, rosemary and mushrooms to the pan and cook gently for five minutes. If using fresh peppers add them now too.
  5. In a jug add the eggs to the milk and beat gently, add salt and pepper to taste
  6. Add the peppers if you havent already to the pan and stir to coat with all the flavours and then por the contents into the pie dish
  7. Top with the egg mixture, stir lightly to ensure all the ingredients are mixed and then pop into the oven for approximately 40 minutes or until the eggs are set.
  8. Remove from the oven and cut into wedges and serve immediately with a nice green salad or leave to go cold.

A quick and easy gluten & dairy free garlic, rosemary, mushroom and red pepper frittata

For more recipe inspiration using Blue Diamond Almond Breeze head over to their kitchen.

Disclosure: This is post written in partnership with Blue Diamond Almond Breeze but all word and opinions are my own.



Leave a Reply to Shelley Jessup Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

One thought on “Garlic, Rosemary, Mushroom and Red Pepper Frittata

  1. I’ve bookmarked this as it looks & sounds so yummy, thank you!

    Posted on May 2, 2016 at 7:40 pm