Spicy Tunisian Carrot Frittata
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6
- 1pound carrots, peeled and sliced
- 1tablespoon caraway seeds, ground
- 1 to 2tablespoon harissa, to taste (see note)
- 4large garlic cloves, minced
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- ¼cup finely chopped flat leaf parsley
- 8large eggs
- 1tablespoon extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
157 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 10 grams protein; 361 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Either boil the carrots in salted water, or steam until thoroughly tender, about 15 minutes. Drain and mash with a fork, or puree in a food processor fitted with the steel blade. Add the caraway, harissa, and garlic, and blend together.
- Step 2
Beat the eggs in a large bowl. Beat in the salt and pepper, and add the carrot mixture and the parsley. Mix together well. Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula, to let the eggs run underneath during the first few minutes of cooking.
- Step 3
Cover the pan, turn the heat down to low and cook 15 minutes, shaking the pan gently every once in a while, until the frittata is almost set. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn’t burn. Meanwhile, preheat the broiler.
- Step 4
Finish under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve warm or room temperature.
Tips
- You can find harissa, the Tunisian spice paste, in Mediterranean markets.
- Advance preparation: The frittata can be made a day ahead and refrigerated, tightly wrapped.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
ET
Just as delicious as the Tunisian-style frittata with cauliflower (a favorite at my house). I served it room temp with salad and a sprinkling of crumbled feta.
I discovered at the last minute that my jar of harissa was moldy (oops) so I substituted a mixture of New Mexico ground red chile, sweet paprika, ground cumin, ground coriander, and lemon zest equivalent to about 2 tablespoons. I reckon gochujang would also work in place of the NM chile.
LindaL
Very tasty and healthy brunch or breakfast dish. I actually baked it in an earthenware dish, as per a frittata variation by Marcella Hazan.
Katie
I made this a few weeks ago, and used the leftovers to have for workweek lunches (served with rice or salad). Delish! Going out for the ingredients to make it again!
Klkruger
Very tasty. Made as written but added some thinly sliced green beans I cooked and added to the mix (had a dozen in the fridge that needed to be used. Moist, light, flavorful.
peggy
We loved this frittata. I didn’t have harissa so improvised with a bit of sambal.
Carla
delicious. I used 3 T Harrisa, and fennel as a substitute for the caraway seeds. Next time I would cut garlic in half---it became overpowering, and not needed...
Morgan
I was a bit skeptical of this recipe, but I had a bunch of carrots and eggs I needed to use so I went for it. WOW it’s good! I added potatoes and broccolini and baked it in the oven for ~25 min at 375 instead of on the stovetop, and it was perfect. I only wished I’d added more than 2 tablespoons harissa.
Safety please!
Most non-stick cookware is unsafe to use under a broiler, which is why they have temperature limits. PTFE (Teflon) emits toxic gas above 500 deg. Unless the manufacturer rates your specific pan to at least 600 deg, go with stainless or cast iron. Properly used, they will release a fritatta just fine.
Sara
Tastes great! I skimped on the caraway because a tablespoon seemed like too much. Not the prettiest, but I'd make again!
Jessica
6 eggs, 3 tbsp of harissa
ljeanne
Made with 10 eggs in 12 inch pan. Used 2T harissa and while delicious, would use 3T next time. Added kale, which was steamed for 7 minutes over the boiling carrots. Save some of the water before draining carrots to help blend the paste.
Amy Christine
At first I thought the amount of caraway seed would be overwhelming, but I stuck to the recipe and glad I did. It creates a lot of the complex flavor here. I boiled by carrots, I would roast them next time for extra umami. My favorite harissa recipe, well worth the effort, is Suzanne Goin's harissa from the Lucques cookbook. Make it for this frittata and serve it on the side too.
Susan, Luxembourg
I made this using leftover egg whites (6) and two large eggs. It took a bit longer to cook but I did it at a very low heat so as not to burn. Delicious!
Ken G in CoMO
I didn’t have Harissa on hand so I added a little cumin and used gochujang (1 Tb) and it turned out great. A new go to for pot lucks
Kate A
Easy and tasty! Subbed gochujang for the harissa because it was what we had, and served with a dollop of sour cream, very savory and satisfying.
SirFreddy
I made my own harissa, very easy. I followed the recipe exactly and it was good but not terrific. Maybe needed more spices? Mine came out like scrambled eggs but will still be good for leftovers, hopefully. Creative but not one of my favorite dinners.
Klkruger
Very tasty. Made as written but added some thinly sliced green beans I cooked and added to the mix (had a dozen in the fridge that needed to be used. Moist, light, flavorful.
Cary
This frittata is so moist and delicious; we have made it for brunch to rave reviews.
ET
Just as delicious as the Tunisian-style frittata with cauliflower (a favorite at my house). I served it room temp with salad and a sprinkling of crumbled feta.
I discovered at the last minute that my jar of harissa was moldy (oops) so I substituted a mixture of New Mexico ground red chile, sweet paprika, ground cumin, ground coriander, and lemon zest equivalent to about 2 tablespoons. I reckon gochujang would also work in place of the NM chile.
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