Tunisian-Style Carrot Frittata

By The Mediterranean Dish · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F with a rack in the middle.
2. In a food processor, finely chop or shred the carrots, then move them to a large bowl.
3. Finely chop the onion in the processor, add it to the carrots, then rinse the processor.
4. Dry the processor, then finely chop the parsley and put it in a separate large bowl.
5. To the parsley, add the eggs, 1/4 cup whole milk, 3/4 teaspoon ras el hanout, 1/4 teaspoon baking powder, and a big pinch each of kosher salt and black pepper. Whisk well.
6. In a 10-inch oven-safe skillet over medium heat, heat 2 tablespoons olive oil until shimmering.
7. Add the carrot and onion mixture, the minced garlic, the remaining 1/4 teaspoon ras el hanout, and a big pinch each of salt and pepper. Cook, stirring occasionally, until softened and lightly coloured, about 10 minutes.
8. Stir in the harissa if using, then spread the vegetables evenly over the pan base and pour the egg mixture on top.
9. Bake in the centre of the oven until the eggs are fully set in the middle, about 15 minutes.
10. Rest the frittata for 5 minutes before slicing, then garnish with the reserved parsley leaves and serve with extra harissa on the side.

Summarized from The Mediterranean Dish's video. Watch it for the details.