Preheat oven to 180 and generously spray 2 x 12 mini muffin trays (or normal ones). Cook 150g finely diced pumpkin and divide with spinach over trays. Whisk 4 eggs with 1/2 cup milk and 1/4 cup grated parmesan, season and pour over filling.
Bake 12-15 until puffed and golden. Serve garnished with sour cream and chives.
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