Pumpkin and Chive Frittatas

• 1 tablespoon olive oil
• 500 g pumpkin, peeled, cut into 1 . 5cm cubes
• 12 cup reduced-fat cheese, grated
• 14 cup chives, finely chopped
• 4 eggs
• 12 cup milk or 12 cup low-fat milk or 12 cup soymilk
• 2 tablespoons pepitas
• wild rocket, to serve

1. Preheat oven to 180C Lightly grease a non-stick muffin tray.
2. The silicon muffin trays are perfect for this dish.
3. Heat the oil in a non-stick pann over medium heat.
4. Add pumpkin and cook, stirring, for 5 minutes or until tender.
5. Cool.
6. Stir in cheese and chives.
7. Spoon into the prepared trays.
8. In a jug, whisk the eggs and milk.
9. Season to your preference.
10. Pour the egg mixture over the pumpkin in the trays.
11. The muffin trays should be 3/4 full.
12. Sprinkle with pepitas.
13. Bake for 35 minutes or until set.
14. Allow to stand for 5 minutes, then cool on a rack.
15. Serve with wild rocket leaves.

olive oil, cheese, chives, eggs, milk, pepitas, wild rocket

Taken from www.food.com/recipe/pumpkin-and-chive-frittatas-232553 (may not work)