Tunisian-Style Baked Frittata with Carrot and Harissa
By Suzy Karadsheh
Category
Breakfast
Cuisine
Tunisian
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 Minutes
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
Directions
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.
Recipe Note
- 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.
Nutrition
Calories 160, Fat 7.1 grams, Monounsaturated Fat 2600 milligrams, Sodium 211.3 milligrams, Sugar 6.5 grams, Calcium 136.4 milligrams, Carbs 14 grams, Saturated Fat 2.4 grams, Trans Fat 0.03 grams, Potassium 526.3 milligrams, Vitamin A 396.8 milligrams, Iron 2.6 milligrams, Protein 10.5 grams, Polyunsaturated Fat 1400 milligrams, Cholesterol 247.4 milligrams, Fiber 3.6 grams, Vitamin C 27.7 milligrams