PUMPKIN AND SPINACH MINI FRITTATAS

Steps:

• 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.