This baked frittata recipe is an easy make-ahead breakfast that’s gluten-free, vegetarian, healthy, and so flavorful! You’ll love the combination of warming North African spices, fresh parsley, and sweet carrots. It’s baked in the oven so there’s no flipping and no fuss!
I’ve seen different variations of this style of baked frittata recipe throughout the Mediterranean and the Middle East, where it is called ejjah. And you may be familiar with Italian frittata or even Egg White Frittata which gained popularity in the past few decades, along with its relatives like Crustless Quiche.
But this Tunisian-style carrot frittata has flown under the radar, and in my opinion deserves a category all on its own! This unique dish plays up the sweetness of carrots, caramelizing them with onions and garlic to form a decadent gluten-free “crust.” It’s topped with an egg mixture loaded with fresh parsley and warm, earthy spices, like ras el hanout and spicy harissa paste, which bring a distinctly North African flavor.
The bold flavor, made with Mediterranean pantry essentials, will totally blow you away. And like its cousins from around the Mediterranean, it’s just as fit for a simple midweek breakfast as it is for a brunch party.
Table of Contents
- What is Harissa?
- Ingredients for this Baked Frittata Recipe
- What is Ras el Hanout?
- How to Make Oven-Baked Frittata
- How to Store and Reheat Frittata
- What to Serve with this Baked Frittata Recipe
- You’ll Also Like: Healthy Breakfast Recipes
- Try our Harissa Paste!
- Tunisian-Style Baked Frittata with Carrot and Harissa Recipe
What is Harissa?
Harissa is a spicy North African red chili paste or sauce that’s garlicky, citrusy, sometimes smoky, and spicy. You can make your own harissa from scratch, or find our favorite high-quality harissa at our shop.
Just a spoonful dials up the flavor of so many simple dishes. Use like a condiment, spooning onto scrambled eggs. Spread on hummus toast. Or whisk right into aioli to make a spicy mayo of sorts.
Ingredients for this Baked Frittata Recipe
This recipe uses vibrant spices that are an essential part of the Mediterranean pantry. If you’re new to things like harissa and ras el hanout, you’ll be amazed how much flavor you can build with just a few jars–and they’re all fairly easy to find. You’ll need:
- Carrots and onion combine to make a delicious caramelized “crust.” I like orange carrots and yellow onion since they’re sweet and strong, but any color carrots or onions you have on hand will work.
- Parsley’s stems and leaves give this baked frittata a lovely fresh flavor that lifts its richness. Don’t skip the herbs! But you can use cilantro and/or mint if you’d like to substitute.
- Eggs make the custard.
- Whole milk brings a nice richness, but you can use low-fat if you’d like. If you avoid dairy, use an unflavored, unseasoned plant-based milk of your choice.
- Ras el hanout adds a warming, spicy, earthy flavor (order our signature blend at our shop). If you absolutely must substitute, cumin is your best bet–though you won’t get nearly the depth of flavor.
- Kosher salt and black pepper enhance the flavor.
- Baking powder makes the frittata rise and become nice and fluffy.
- Garlic adds a sweet and savory depth of flavor.
- Olive oil is used to sauté the vegetables. Use a high-quality extra virgin variety–any of the olive oils from our shop would work well.
- Harissa is optional, but adds a delicious smoky-bright-spicy flavor. See more info below, and order our favorite harissa at our shop.
What is Ras el Hanout?
Ras el hanout is a fragrant spice blend that’s savory, warming, and a little bit sweet and spicy. While it’s rooted in Morocco, you can find the fragrant spice blend in cuisines throughout North Africa and the Middle East. "Ras el Hanout" in Arabic means "head of the shop" or "top shelf." It’s the spice market version of, “Give me the best you’ve got!”
Ras el hanout is a complex mix of anywhere from 10 to 30 different spices, with the recipe varying from region to region, shop to shop, and family to family. Though the exact blend varies, it typically includes warming spices like cinnamon, turmeric, fenugreek seed, allspice, cumin, ginger, and more.
This versatile spice blend gives a wide range of dishes a bold Mediterranean flavor, including Pastilla (Skillet Chicken Pie), Lamb Stew, and couscous. Look it at your local Middle Eastern market, the spice section of your grocery store, or online at our shop. For a deeper dive, check out our guide: Ras El Hanout: The “Top Shelf” Spice You Want In Your Pantry.
How to Make Oven-Baked Frittata
Baking frittata in the oven makes this healthy breakfast recipe very beginner-friendly. No need to flip! You simply sauté the vegetables on the stove to form a softened crust, that caramelizes as it bakes.
- Get ready. Position a rack in the middle of your oven and preheat your oven to 350°F. Mince 2 garlic cloves and add to a large mixing bowl.
Get Your Ingredients Ready
- Prep the carrots. Trim off the top of ¾ pounds of carrots and give them a good scrub (unless they’re very dirty, in which case you may want to peel them.) Cut into large pieces, then add to the bowl of food processor fitted with a blade. Pulse until they’re finely chopped or shredded. Transfer to the bowl with the garlic.
- Prep the onion. Trim and peel 1 onion, then cut it into large pieces. Add to the food processor and pulse until finely chopped. Transfer to the bowl with the carrots and give your food processor a rinse.
- Prep the parsley. Wipe the food processor dry, then 1 cup of parsley leaves and tender stems. Pulse until finely chopped. Add to a large bowl separate from the onion and carrot mixture.
- Mix. To the bowl with the parsley, add 6 eggs, ¼ cup milk, ¾ teaspoon Ras el Hanout, ¼ teaspoon baking powder, and a big dash of salt and pepper. Whisk to combine.
Make the Caramelized Carrot "Crust"
- Sauté. In a 10-inch oven-safe skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add the carrot mixture, ¼ teaspoon Ras el hanout, and a big pinch of salt and pepper. Cook, stirring occasionally with a wooden spoon, until the mixture has softened and gained some color, about 10 minutes.
- Layer. Stir in 1 to 2 teaspoons harissa (if using), then spread the carrot and onion mixture evenly on the bottom of the pan. Turn off the heat and pour the egg mixture on top.
Bake and Enjoy
- Bake. Transfer the skillet to the center rack or the heated oven. Bake until the eggs are fully set in the middle, about 15 minutes.
- Rest and enjoy. Remove from the oven and allow the frittata to rest for 5 minutes before slicing. Garnish with the reserved parsley and serve with a bit more harissa in a small bowl to the side.
How to Store and Reheat Frittata
Serve leftovers at room temperature or warmed up in a medium-heated oven. Wrap tightly and refrigerate for up to 3 days.
You can also freeze this frittata recipe for easy, healthy breakfasts on the go. Once it’s baked, let it cool completely, then slice and wrap each piece individually and freeze for up to one month. Reheat from frozen gently–covered in a skillet, in a 325°F oven, or in your microwave for a few seconds.
What to Serve with this Baked Frittata Recipe
This carrot frittata is a delicious healthy breakfast recipe that will satisfy you on a busy weekday with no sides needed. But you can also turn it into a full Mediterranean breakfast spread for company. Serve with bowls filled with delicious goodies:
- Something marinated: Dress up a bowl of assorted olives with a bath of olive oil, lemon peel, and herbs like mint and oregano. Or make a jar of 5-Minute Marinated Feta.
- Something pickled, like Middle Eastern Pickled Turnips or Giardiniera (Italian Pickled Vegetables).
- Something sweet, like really good honey for drizzling. Homemade jam, Strawberry Compote or Quick Berry compote, or fruit preserves also come to mind. We carry my favorite Greek honey and Sicilian Jam and Marmalade at our shop.
- Something fresh: Salad for breakfast is a big part of the Mediterranean Diet! And a simple tomato and cucumber salad is a very typical part of a Mediterranean breakfast spread.
Set everything on the table and then pass around a basket filled with your favorite flatbread, like Tunisian Mlewi, Palestinian Taboon, or my favorite Homemade Pita Bread. Let your guests dig in!
You’ll Also Like: Healthy Breakfast Recipes
Try our Harissa Paste!
Slightly sweet, smoky, and tangy with just the right amount of spice.
Tunisian-Style Baked Frittata with Carrot and Harissa
Ingredients
- ¾ pound carrots, trimmed, scrubbed, and cut into large pieces
- 1 medium yellow onion, cut into large pieces
- 1 cup parsley leaves and tender stems, plus more parsley leaves for garnish
- 6 eggs
- ¼ cup whole milk
- 1 teaspoon ras el hanout (divided)
- ¼ teaspoon baking powder
- Kosher salt
- Black pepper
- 2 large garlic cloves, minced
- Extra virgin olive oil
- 1 to 2 teaspoons harissa (optional), plus more for serving
Instructions
- Get ready. Position a rack in the middle of your oven and preheat your oven to 350°F.
- Prep the carrots. In the large bowl of food processor fitted with a blade, pulse the carrots until they’re finely chopped or shredded. Transfer to a large mixing bowl.
- Prep the onion. Pulse the onion in the food processor until finely chopped. Transfer to the bowl with the carrots and give your food processor a rinse.
- Prep the parsley. Wipe the food processor dry, then add the parsley. Pulse until finely chopped. Add to a large mixing bowl, separate from the carrot/onion mixture.
- Mix. To the bowl with the parsley, add the eggs, milk, ¾ teaspoon Ras el Hanout, baking powder, and a big dash of salt and pepper. Whisk to combine.
- Sauté. In a 10-inch oven-safe skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add the carrot and onion mixture, along with the garlic, remaining ¼ teaspoon Ras el hanout, and a big pinch of salt and pepper. Cook, stirring occasionally with a wooden spoon, until the mixture has softened and gained some color, about 10 minutes.
- Layer. Stir in the harissa paste (if using), then spread the carrot and onion mixture evenly on the bottom of the pan. Pour the egg mixture on top.
- Bake. Transfer the skillet to the center rack or the heated oven. Bake until the eggs are fully set in the middle, about 15 minutes.
- Rest and enjoy. Remove from the oven and allow the frittata to rest for 5 minutes before slicing. Garnish with the reserved parsley and serve with a bit more harissa in a small bowl to the side.
Video
Notes
- Serve leftovers at room temperature or warmed up in a 325°F oven. Wrap tightly and refrigerate for up to 3 days.
- You can also freeze this frittata recipe for easy, healthy breakfasts on the go. Once it’s baked, let it cool completely, then slice and wrap each piece individually and freeze for up to one month. Reheat from frozen gently–covered in a skillet, in a 325°F oven, or in your microwave for a few seconds.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
I made this as described but did not add harissa. It's surprisingly tasty and a terrific way to use up excess carrots. I will increase the Ras el handsa next time though.
So glad you enjoyed it!