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Recipe preparation steps
1
Rub the pumpkin with oil and sprinkle with salt; place in the oven 180°C for 30-40 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 180°C for about 20-30 minutes.
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
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.
Prep time 
