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Baked Pumpkin Frittata - MARK MCCLUSKEY (ALBERT'S LAKESIDE RESTAURANT, SYDNEY)

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    Source: food.ninemsn.com.auReport recipe

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    Nutrition Info . . .

    NutrientsCellulose
    VitaminsA, B3, B9, H, C
    MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 large Japanese pumpkin

    2. 6 eggs

    3. 100ml cream

    4. 2 eggplants, sliced and char grilled

    5. 2 roasted peeled red capsicum, sliced

    6. 3 zucchini, sliced and char grilled

    7. 2 large flat cap mushrooms, sliced

    8. Bush seasoning to taste:

    9. 1 teaspoon lemon myrtle

    10. 1 teaspoon wild fire spice

    11. 1 teaspoon native thyme

    12. 5Og munthari berries

    13. 50g riberries

    14. bush tomato chutney

    Instructions Jump to Ingredients ↑

    1. Oven roast the pumpkin until tender. (180C)

    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 180C until set for about 20 minutes.

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