Japanese Pumpkin Frittata Served with Bush Tomato Chutney (#1568)

Serves
Ready
4
1.3
Hours
Prep
Cook
20
Minutes
1
Hours
Categories
Appetizers Australian Main Vegetarian
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Ingredients

  • 1 large Pumpkin Japanese
  • 3 large Zucchini
  • 1 large Eggplant
  • 3 large Sweet Red Bell Peppers
  • 6 large Eggs
  • 250 ml Cream
  • 1 bunch Arugula (Roquette) wild
  • 1 Chutney 1 package, bush tomato
  • 1 Herbs and spices, to taste

Directions

  1. Rub the pumpkin with oil and sprinkle with salt; place in the oven 180°c for 30 to 40 minutes.
  2. While it is cooking slice the vegetables and char grill them until soft, turning often.
  3. Whisk the eggs and add the cream and alpine pepper.
  4. Scoop the seeds from the pumpkin and season the inside flesh with fruit spice – this really brings up the fruity notes of pumpkin and adds a lot to the finished dish.
  5. Begin layering the vegetables using a different spice on each layer – i used australian wildfire spice, red desert dust, lemon myrtle and rainforest rub on the layers.
  6. Pour in your egg mixture and place in the oven at 180°c for about 20 to 30 minutes.
  7. Test if it is cooked by lightly shaking the tray; if the centre doesn’t wobble it is ready or you could use the old trick of sticking a skewer in the centre if it comes out clean it’s done.
  8. Wash the rocket in cold water and shake dry.
  9. Cut a slice of the frittata and serve with bush tomato chutney on the side.
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