100g butternut pumpkin, chopped into small chunks
4 large organic free range eggs
3 tbsp milk
Pinch of nutmeg
20g parmesan, grated (optional)
Salt & pepper to taste

Pre heat oven to 200°. Place pumpkin in a bowl and drizzle with olive oil to coat, transfer to a baking tray sprinkle with salt and pepper and bake in oven for 15-20minutes until soft. Turn oven down to 180°.

Break eggs in to a bowl, add milk, nutmeg and salt and pepper to taste and whisk to combine. Lightly grease an 8 hole muffin tray and place a little of the pumpkin and parmesan if using into each section. Pour over egg mixture making sure not to fill them right to the top as they will expand in the oven. Bake in oven for 15-20 minutes until the eggs are cooked and the frittata is firm. Allow to cool in the tin before serving warm with fresh green salad.