1 tbsp olive oil, plus extra for greasing

1 small pumpkin (about 1.4kg) peeled, deseeded and cut into small dice

1 red chili, finely chopped and deseeded, if you like

6 large eggs

4 sprigs thyme, leaves picked

1 handful spinach, chopped

100g feta cheese, broken into pieces

Serves - 4


Heat oven to180C/160Cfan/gas 4. Lightly oil 12 holes of a muffin tin. Heat the oil in a frying pan over a medium heat then add the diced pumpkin.

Cook, stirring occasionally for 3 mins until the pumpkin has softened slightly.  Stir in the red chili, fry for a further min then remove from the heat and allow to cool slightly.

Beat the eggs in a large jug or bowl and season with salt and a generous grind of black pepper.  Stir in the pumpkin mixture along with the thyme leaves, spinach and feta cheese.

Divide the mixture between each muffin tin, making sure each hole gets an equal amount of filling, then bake in the oven for 15–18 mins or until just set.

Gently lift the fritattas out of the tin with a palette or cutlery knife.

Recipe adapted from: Good Food
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