Japanese pumpkin frittata served with bush tomato chutney

Serves: 4
Difficulty:
Ingredients

1 large Japanese pumpkin
3 large zucchini
1 large eggplant
3 large red capsicums
6 eggs
250ml cream
1 bunch wild rocket
1 pkt bush tomato chutney
1 set Cherikoff herbs and spices

Method

1. rub the pumpkin with oil and sprinkle with salt; place in the oven 180°C for 30-40 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 20-30 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 Fritta and serve with bush tomato chutney on the side.

Notes

Check the pumpkin every 15 minutes and if it starts to crack turn the oven down because if it springs too many leeks the egg mix will just form an omelette all over the baking tray. I’ve had it
happen

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Dining Downunder Cookbook
This Australian recipe of Japanese pumpkin frittata served with bush tomato chutney is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Vic Cherikoff