Roast Veggie Fritatta

Ingredients

6 large Eggs
1 cup Rice Milk (or almond milk)
3 cups Roast vegetables (e.g. pumpkin, mushroom, capsicum and eggplant)
1 cup Basil
1/4 cup Chopped parsley
1 cup Quinoa (cooked half black and white)

Directions

1. Heat the oven to 170C.
2. Whisk together the eggs and milk.
3. Combine the roasted vegetables with the basil and parsley.
4. Pour the milk mixture into the vegetables and add the quinoa to the mix.
5. Season with salt and freshly ground black pepper.
6. Stir the mixture until it is well blended. Pour the mixture into muffin pans and bake for about 30 minutes.