Easy Moroccan Inspired Carrot and Ras el hanout Spiced Frittata
There are evenings in the kitchen when the only thing that makes sense is a frittata. Not the puffy, brunch-bound affair you may have met before, but a weeknight frittata—lean, bright, cooked hot and fast, as unfussy as tying your shoes.
This one starts with carrots. Grated, not chopped. A small mountain of them, sweet and grassy and entirely underrated in the frittata arts.
And then the scent hits: ras el hanout blooming in olive oil, warm and a little mysterious, the way good Moroccan spice blends always are. Maybe yours leans floral. Maybe it swings spicy. They all work. The carrots tumble in, their edges taking on a gloss, softening just enough to give way under the whisked eggs that follow.
This is the whole trick, really: coax the vegetables into kindness, season boldly, trust the eggs to hold it all together. You don’t need cheese, though you could add a handful of something salty if that makes you happy. You don’t need herbs, though chopped mint, cilantro or parsley is always welcome. What you do need is heat—medium-high at first, then moderate, then low—cooking the frittata until the edges firm and the center barely trembles. A pass under the broiler for a minute or two gives it color, the kind that makes you feel clever for making something so handsome with so little fuss.
Let it rest. This is important. A frittata needs a moment to collect itself. Slice into it and you’ll find something sunny and fragrant, the carrots lending sweetness, the spices offering warmth without weight. It’s good hot, terrific warm, and exceptional cold, which is why you should absolutely make enough for tomorrow.
Serve it on a plate that makes you smile. Add a salad if you feel virtuous, bread if you don’t. This is dinner, simple and sure, the kind you return to because it never lets you down. And it won’t tonight either.
Equipment
- 1 10-inch cast iron or oven proof non-stick frying pan
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 whisk
- 1 spatula
Ingredients
- 450 grams carrots peeled and grated.
- 15 ml cumin seeds
- 15 ml freshly grated ginger
- 15 ml Ras el hanout or harissa spice blend
- 8 large eggs
- 60 ml cream or milk
- 30 ml extra virgin olive oil
- salt and pepper to taste
- mint, cilantro or parsley for garnish. optional
- 100 grams crumbled feta or goat cheese optional
Instructions
- Toast the cumin seeds over medium heat in a 10-inch cast iron or non-stick frying pan. Add the Ras el hanout or harissa to the pan just to warm through to enhance their flavour. Transfer to a bowl and wipe out the pan.
- In the same pan, heat 15 ml of the olive oil over medium-high heat. Sauté the grated carrot and fresh ginger until just tender, about 5 minutes. transfer to the bowl with the spices and allow to cool.
- Beat the eggs along with the cream or milk in a large bowl and season with salt and pepper. Add in the cooled carrot and spice mixture, stir to combine.Note: at this point you can add some fresh herbs if using along with some crumbled feta or goat cheese .
- Using the same pan, heat the remaining 15 ml of olive oil over medium- low heat. Pour in the egg mixture, tilting the pan to make sure the egg mixture settles evenly. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
- Finish the frittata in the oven, just until the center is no longer jiggly and the edges are golden-brown, or cover with lid and cook for a couple minutes on stovetop over low heat.Once the eggs are just set, allow the frittata to rest for 5 minutes before slicing.
- Serve cut into wedges and garnished with fresh mint sprigs