• 2 cups fresh spinach leaves
• 350 g pumpkin
• 1 large kumara
• 2 large carrots
• 1 tsp crushed garlic
• 4 eggs
• 2 cups of milk or cream

Preheat the oven to 150C and prepare four ramekin or small pie dishes, spraying with oil.

Peel and chop the pumpkin, kumara and carrots into bite size pieces.  Season with salt, pepper and garlic and cook in a roasting dish with a little olive oil until tender.

Once the vegetables are cooked, place in the ramekin dishes with the chopped spinach.  Whisk the eggs and milk (or cream) and then pour over the vegetables and cook for 20-30 mins.

These are delicious with the addition of sun-dried tomatoes, feta, chorizo or whatever you have on hand.  Leftover cooked vegetables can also be used.  Serve hot or cold with a salad and some crusty bread.

Before I forget, the winner of the $50.00 voucher for June is Judy Wild from Ashburton.

Happy Stitching

Rachel