Tunisian-Style Baked Frittata with Carrot and Harissa

Directions

1. Get ready.Position a rack in the middle of your oven and preheat your oven to 350°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.