#mondaymotivation for warming healthy snacks on this frosty winter morning why not stop on this afternoon and pick up the ingredients to make enough for the week!
2 teaspoons 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
1/4 cup reduced-fat milk
50g reduced-fat fresh ricotta, crumbled.
Preheat oven to 200°C/180°C fan-forced.
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.
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.
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.