Japanese Pumpkin Frittata Served With Bush Tomato Chutney

Photo: Vic Cherikoff

Ingredients

1 large Japanese pumpkin

3 large zucchini

1 large eggplant

3 large red capsicums

6 eggs

250 milliliters cream

1 bunch wild rocket

1 packet bush tomato chutney*

1 set Cherikoff herbs and spices*

Preparation

Rub the pumpkin with oil and sprinkle with salt; place in the oven 180°C for 30-40 minutes.

While it is cooking slice the vegetables and char grill them until soft, turning often.

Whisk the eggs and add the cream and Alpine Pepper.

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.

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.

Pour in your egg mixture and place in the oven at 180°C for about 20-30 minutes.

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.

Wash the rocket in cold water and shake dry.

Cut a slice of the Frittata 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.