Ingredients
6 large eggs
1 cup rice milk or almond milk
3 cups Roast vegetables, (use a variety such as pumpkin, mushroom, capsicum and eggplant) cut into even sized pieces
1 cup Basil, chopped
1/4 Parsley, chopped
1 cup Quinoa, cooked, half white and half black
Directions
- Heat the oven to 170C.
- Whisk together the eggs and milk.
- Combine the roasted vegetables with the basil and parsley.
- Pour the milk mixture into the vegetables and add the quinoa to the mix. Season with salt and freshly ground black pepper.
- Stir the mixture until it is well blended. Pour the mixture into muffin pans and bake for about 30 minutes.
