Spray a frying pan with olive oil spray and bring to a medium heat.
Add diced pumpkin and cook (turning occasionally) until pumpkin is golden and soft (around 5 minutes).
Add spinach and shallots and cook, continuously stirring, until spinach is wilted, then remove from the heat and set aside (this should take less than 2 minutes).
Whisk eggs, cream and salt and pepper together.
Fold through the feta then add the pumpkin, spinach and shallots.
Spray a silicone muffin tray with olive oil spray then spoon in the mixture.
Cook in the oven for 20 minutes or until cooked through and golden on top.
Allow to cool on a wire rack.
Store in an airtight container in the fridge for 2-3 days.
Spray a frying pan with olive oil spray and bring to a medium heat.
Add diced pumpkin and cook (turning occasionally) until pumpkin is golden and soft (around 5 minutes).
Add spinach and shallots and cook, continuously stirring, until spinach is wilted, then remove from the heat and set aside (this should take less than 2 minutes).
Whisk eggs, cream and salt and pepper together.
Fold through the feta then add the pumpkin, spinach and shallots.
Spray a silicone muffin tray with olive oil spray then spoon in the mixture.
Cook in the oven for 20 minutes or until cooked through and golden on top.
Allow to cool on a wire rack.
Store in an airtight container in the fridge for 2-3 days.