Japanese Pumpkin Frittata Served With Bush Tomato Chutney

1. 1

   Rub the pumpkin with oil and sprinkle with salt; place in the oven 180u00b0C for 30-40 minutes.

2. 2

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

3. 3

   Whisk the eggs and add the cream and Alpine Pepper.

4. 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. 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. 6

   Pour in your egg mixture and place in the oven at 180u00b0C for about 20-30 minutes.

7. 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. 8

   Wash the rocket in cold water and shake dry.

9. 9

   Cut a slice of the Frittata and serve with bush tomato chutney on the side.

* Per serving · 4 servings · Values may vary.