Spicy Tunisian Carrot Frittata
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound carrots, peeled and sliced
- 1tablespoon caraway seeds, ground
- 1 to 2tablespoon harissa, to taste (see note)
- 4large garlic cloves, minced
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- ¼cup finely chopped flat leaf parsley
- 8large eggs
- 1tablespoon extra virgin olive oil
Nutritional analysis per serving (6 servings)
157 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 10 grams protein; 361 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Either boil the carrots in salted water, or steam until thoroughly tender, about 15 minutes. Drain and mash with a fork, or puree in a food processor fitted with the steel blade. Add the caraway, harissa, and garlic, and blend together.
- Step 2
Beat the eggs in a large bowl. Beat in the salt and pepper, and add the carrot mixture and the parsley. Mix together well. Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula, to let the eggs run underneath during the first few minutes of cooking.
- Step 3
Cover the pan, turn the heat down to low and cook 15 minutes, shaking the pan gently every once in a while, until the frittata is almost set. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn’t burn. Meanwhile, preheat the broiler.
- Step 4
Finish under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve warm or room temperature.
- You can find harissa, the Tunisian spice paste, in Mediterranean markets.
- Advance preparation: The frittata can be made a day ahead and refrigerated, tightly wrapped.
Private Notes
Comments
Just as delicious as the Tunisian-style frittata with cauliflower (a favorite at my house). I served it room temp with salad and a sprinkling of crumbled feta.
I discovered at the last minute that my jar of harissa was moldy (oops) so I substituted a mixture of New Mexico ground red chile, sweet paprika, ground cumin, ground coriander, and lemon zest equivalent to about 2 tablespoons. I reckon gochujang would also work in place of the NM chile.
Very tasty. Made as written but added some thinly sliced green beans I cooked and added to the mix (had a dozen in the fridge that needed to be used. Moist, light, flavorful.
Very tasty and healthy brunch or breakfast dish. I actually baked it in an earthenware dish, as per a frittata variation by Marcella Hazan.
My baby loved this! Mashed the carrots with a potato masher to leave them a bit more toothy. Didn’t have caraway and used a dried spice blend rather than paste. Skipped broiling step and was still very delicious lunch for 3 generations at my household
We loved this frittata. I didn’t have harissa so improvised with a bit of sambal.
delicious. I used 3 T Harrisa, and fennel as a substitute for the caraway seeds. Next time I would cut garlic in half---it became overpowering, and not needed...