Baked Pumpkin Frittata

Contains Dairy

Vegetarian

Ingredients


• 1 large Japanese pumpkin
• 6 eggs
• 100ml cream
• 2 eggplants/aubergine, sliced and char grilled
• 2 roasted peeled red capsicum/peppers, sliced
• 3 zucchini/courgette, sliced and char grilled
• 2 large flat cap mushrooms, sliced
  
  
• Bush seasoning to taste:
• 1 tsp lemon myrtle
• 1 tsp wild fire spice
• 1 tsp native thyme
• 50g munthari berries
• 50g riberries
• bush tomato chutney

1. Oven roast the pumpkin until tender. (180°C)
   
   
2. Scoop out the centre and remove all the pumpkin seeds.
   
   
3. Layer all the ingredients in side the pumpkin.
   
   
4. Pour over the egg and cream mixture.
   
   
5. Cook at 180°C until set for about 20 minutes.

Copyright Mark McCluskey (Albert's Lakeside Restaurant, Sydney, Australia)

Support this site...

Easy to Swallow is run on a voluntary basis. If you find the information helpful please support this site.