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Vegetable Fritatta

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

  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. Season with salt and freshly ground black pepper.
  5. Stir the mixture until it is well blended. Pour the mixture into muffin pans and bake for about 30 minutes.
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