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Japanese Pumpkin Frittata Served with Bush Tomato Chutney

 
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Japanese-style Frittata seasoned with Australian native spices and served with Australian Bush Tomato Chutney.

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, High Fiber
 

Ingredients

1 large pumpkin
Japanese
*
3 large zucchini
1 large eggplant
*
3 large sweet red bell peppers
6 large eggs
250 millilitres cream
1 bunch arugula (roquette)
wild
*
1 each chutney
1 package, bush tomato
*
1 x herbs
and spices, to taste
*

Directions

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 504g (17.8 oz)
Amount per Serving
Calories 30161% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 359mg 120%
Sodium 160mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 21%
Sugars g
Protein 31g
Vitamin A 102% Vitamin C 331%
Calcium 15% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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