Tunisian-Style Baked Frittata with Carrot and Harissa
This unique frittata 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, which bring a distinctly North African flavor. And it stores and reheats well! Serve as a healthy breakfast or lunch with harissa sauce for spooning over top, assorted olives, and/or a fresh tomato cucumber salad.
Servings: 4
Ingredients
- 3/4 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
- 1/4 cup whole milk
- 1 teaspoon ras el hanout (divided)
- 1/4 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, 3/4 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 1/4 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.
Nutrition
Calories: 159.6kcal | Carbohydrates: 14g | Protein: 10.5g | Fat: 7.1g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.6g | Trans Fat: 0.03g | Cholesterol: 247.4mg | Sodium: 211.3mg | Potassium: 526.3mg | Fiber: 3.6g | Sugar: 6.5g | Vitamin A: 15870.6IU | Vitamin C: 27.7mg | Calcium: 136.4mg | Iron: 2.6mg
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