Here is a quick and easy recipe for a tasty snack.
Prep: 30 mn
Cook: 35 min
Makes: 24

Ingredients​

• 2 tsp olive oil
• 1/2 small brown onion, finely chopped
• 300g butternut pumpkin, peeled, diced
• 50g baby spinach
• 24 slices wholemeal bread, crusts removed
• Olive oil spray
• 3 eggs
• 1/4 cup reduced-fat milk
• 50g reduced-fat fresh ricotta, crumbled

Method​

• Step 1
  Preheat oven to 200°C/180°C fan-forced.
• Step 2
  Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add pumpkin. Cook for 5 minutes or until pumpkin is just tender. Add spinach. Cook for 5 minutes or until wilted. Remove from heat. Stand for 10 minutes to cool.
• Step 3
  Meanwhile, place 1 slice of bread on a flat surface. Using a rolling pin, flatten bread slightly. Using a 7.5cm round cutter, cut 1 round from bread. Press round into 1 hole of two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Repeat with remaining bread. Lightly spray bread with oil. Bake for 5 to 6 minutes or until just golden. Remove from oven.
• Step 4
  Whisk eggs and milk together in a jug. Season with salt and pepper. Spoon spinach mixture evenly between bread cases. Top with ricotta. Pour over egg mixture. Bake for 12 to 15 minutes or until golden and set. Serve.

Enjoy


Recipe from Taste

 

[Marilynne]

These are the sort of dishes I like to make up to my husband to have when he is on the road. It is one way I can get vegetables into him, so I will be giving these a try. Thank you.

 

[Littleboy8]

I have had a pumpkin sitting on my bench for weeks now so this is an easy one to finally get rid of it. Yay.

 

[Mikev]

Thank you

 

[Irene Anthony]

I love these easy budget friendly recipes - thank you

 

[Mina vriesekolk]

Looks really nice and easy to make , also good to take out for a picnic, can change the vegetables to your availability.
Thank you for the recipe .