1 teaspoon olive oil
¼ small onion, finely chopped
150g butternut pumpkin, peeled and diced
12 slices wholemeal bread
1 ½ eggs, whisked
¼ cup reduced fat milk
60g ricotta cheese, crumbled
Olive oil spray
Preheat the oven to 200°C.
Heat the oil in a large frying pan over a medium heat. Add the onion. Cook while stirring for 3 minutes, or until softened. Add the pumpkin. Cook for 5 minutes or until it is tender. Add the spinach and cook for 5 minutes or until it is wilted. Remove from the heat and set aside to cool.
Meanwhile, using a rolling pin, flatten out the pieces of bread on a flat surface. Using a 7.5cm cutter (or the rim of a glass), cut out a round from each piece of bread. Press each piece of bread into a hole of a 12 hole muffin tin. Lightly spray the bread with oil. bake for 5 –6 minutes or until just golden. Remove from oven.
Whisk the egg together with the milk. Season with salt and pepper. Spoon the pumpkin and spinach mixture between the bread cases. Top with the ricotta. Pour over the egg mixture. Bake for 12 to 15 minutes or until golden and set.