Wiesi Kuchnia

Ingredients

12 eggs

2 cans of coconut cream

2 large onions

8 thick slices of Queensland Blue pumpkin

spinach – 1/4 large bunch – leaves only, stems removed

5 tbsp grated almonds

5 tbsp grated walnuts

salt, pepper & vegeta seasoning

basil (to taste)

garlic (optional)

cheddar cheese (optional)

butter or margarine for greasing

wholemeal bread, crusts removed

olive oil for frying

2 tbsp plain flour

soy sauce or marinade of choice for pumpkin

Method

1. Preheat oven to 170°C. Prepare the baking dish by greasing sides with butter/margarine, then line sides with thin strips of baking paper. Grease the bottom and line with wholemeal bread (crusts removed).
2. Dice onion and lightly brown in frypan with olive oil. Remove from pan and set aside.
3. Slice pumpkin to 1cm thick, dress with marinade of choice (e.g., soy sauce), and lightly brown on both sides in the same pan. Set aside.
4. Wilt spinach by pouring boiling water over it. Drain thoroughly, squeeze out excess water, and roughly chop. Set aside.
5. In a large mixing bowl, beat eggs slowly. Gradually add coconut cream.
6. Add salt, pepper, vegetta, grated nuts, and flour. If using, add cheddar cheese. Mix well.
7. Chop the cooled pumpkin into smaller pieces.
8. Gently fold all prepared vegetables and remaining ingredients into the egg mixture.

Bake in pre-heated oven for 20 minutes. Check if done by inserting a skewer – it should come out clean.

Note: Prepare and cool the spinach, onion, and pumpkin before making the egg mixture. Have the baking dish ready before starting.