Pumpkin, Spinach and Ricotta Frittatas

500g pumpkin, peeled, seeded and cut into small cubes
4 eggs
2 egg whites
125g ricotta (you could use low fat if you prefer)
4 spring onions, trimmed and thinly sliced
20g baby spinach leaves, torn
oil spray

1. Preheat the oven to a hot 200 degrees celcius.  Spray a 6-hole texas muffin pan with oil.  Also line a baking tray with baking paper.
2. Place the pumpkin onto the prepared tray.  Spray with oil and season to taste.  (I just salted mine.) Bake for 20-25 minutes until golden and tender.  Reduce ove nto a moderate 180 degrees celcius.
3. In a large bowl, whisk together the eggs, egg whites, ricotta and spring onions.  Season with salt and pepper, but be mindful of the seasoning that you've put onto the pumpkin already.
4. Divide the pumpkin and spinach between the muffin holes.  Fill with the egg mixture.
5. Bake frittatas for 15-20 minutes or until golden and puffed.  Set aside in pan to cool slightly.  Serve warm or cold.

Makes 6