Japanese Pumpkin Frittata Served with Bush Tomato Chutney – a delicious recipe with pumpkin Japanese, zucchini, eggplant, sweet red bell peppers, eggs, cream. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Rub the pumpkin with oil and sprinkle with salt; place in the oven 180C 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 180C for about 20 to 30 minutes.
7
Test if it is cooked by lightly shaking the tray; if the centre doesnt wobble it is ready or you could use the old trick of sticking a skewer in the centre if it comes out clean its 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.
477
kcal
Calories
38
g
Fat
13
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large pumpkin Japanese, 3 large zucchini, 1 large eggplant, 3 large sweet red bell peppers, and more.
Yes, Japanese Pumpkin Frittata Served with Bush Tomato Chutney falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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