05 Mar Kale and Vegetable Dairy Free Frittata
This beautiful and easy to cook recipe is dairy free, nut free, gluten free and vegetarian and wonderful for lunch or dinner after yoga or Pilates
Ingredients:
¾ red capsicum
2 spring onions
1 bunch kale
1 brown onion
1-2 tbsp turmeric
7 whole eggs
1 ½ cups soy milk
8 button mushrooms
Method:
Pre heat oven to 180 degrees
Lightly oil pan and lightly pan fry the kale then add to a large baking dish
Light cook the onion, spring onions, capsicum and mushrooms and add to the kale
Whisk together the whole eggs and soy milk and add turmeric, add sea salt to your taste and place over mixture
Finish off with cracked pepper
Bake for 20-25 mins
Serve with fresh parsley and /or baby English Spinach
Serves 6-8
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