Pumpkin And Spinach Mini Frittatas - cooking recipe

Ingredients

150 g butternut pumpkin
fresh baby spinach leaves
4 eggs
milk
parmesan cheese
sour cream
fresh chives

Preparation

Pre heat oven to 180 degrees celsius.
Prepare 2 x 12 hole muffin trays.
Peel pumpkin and finely dice it.
Finely chop baby spinach leaves to fill 2/3 of a cup.
Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well.
Divide pumpkin and spinach leaves between cups in trays.
In a large jug, whisk eggs with 1/2 cup of milk and 1/4 cup of freshly grated parmesan cheese. Season with salt and pepper to taste.
Pour mixture evenly over the filling.
Place in oven and bake for 12 to 15 minutes or until puffed and golden.
Serve warm or cold.
Garnish with sour cream and chopped chives.