Garlic & Rosemary Mushroom and Red Pepper Frittata
Prep time
Cook time
Total time
A healthy, tasty, protein packed, dairy free recipe which will keep you full and satisfied any time of the time
Serves: 6
  • 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 200ÂșC/ 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.
Recipe by Cherished By Me at