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!
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.
- After being clipped, scrubbed, and chopped into large pieces, carrots weighing half a pound
- 1 onion, yellow in color, medium in size, sliced into large chunks
- Additional parsley leaves for garnishing, in addition to one cup of parsley leaves and delicate stems
- Six eggs
- One-fourth of a cup of whole milk
- There is one teaspoon of ras el hanout, divided.
- Half a teaspoon of baking powder
- Kosher salt
- Pepper, black
- The minced form of two big garlic cloves
- Olive oil that is extra virgin
- 1 to 2 tablespoons of harissa (this is optional), in addition to additional harissa
- Prepare to go. First, warm your oven to 350 degrees Fahrenheit, and then place a rack in the middle of your oven.
- Prepare the carrots in advance. Put the carrots in the large bowl of the food processor that has a blade attached to it, and pulse them until they are either finely chopped or shredded. Transfer to a large basin designed for mixing.
- Get the onion ready. In a food processor, pulse the onion until it is cut into very small pieces. Give your food processor a quick rinse before transferring the mixture to the bowl containing the carrots.
- Make preparations for the parsley. The parsley should be added after the food processor has been dried out. Pulse until extremely finely minced. Transfer to a large mixing bowl, keeping it separate from the mixture of carrots and onions.
- Combine. Take the bowl that contains the parsley and add the eggs, milk, half a teaspoon of Ras el Hanout, baking powder, and a significant amount of salt and pepper to it. Use a whisk to mix the ingredients.
- A sauté. To make the olive oil shimmer, heat two teaspoons of olive oil in a skillet that is oven-safe and measures ten inches in diameter. It is recommended to incorporate the mixture of carrots and onions, along with the garlic, the remaining half teaspoon of Ras el hanout, and a substantial amount of salt and pepper. Cook the mixture for around ten minutes, stirring it regularly with a wooden spoon, until it has become more pliable and acquired at least some color.
- Put on layers. After stirring in the harissa paste (if you are using it), spread the mixture of carrots and onions as evenly as possible across the bottom of the pan. The egg mixture should be poured on top.
- A bake. After the oven has been preheated, place the skillet on the middle rack of the oven. About fifteen minutes into the baking process, the eggs should be completely set in the middle.
- Relax and take pleasure in it. Once the frittata has been removed from the oven, it should be let to rest for five minutes before being sliced. To finish, sprinkle the dish with the parsley that was set aside, and serve it with a small bowl of additional harissa on the side
Calories: 159.6kcalCarbohydrates: 14gProtein: 10.5gFat: 7.1gSaturated Fat: 2.4gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 2.6gTrans Fat: 0.03gCholesterol: 247.4mgSodium: 211.3mgPotassium: 526.3mgFiber: 3.6gSugar: 6.5gVitamin A: 15870.6IUVitamin C: 27.7mgCalcium: 136.4mgIron: 2.6mg.