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Easy Carrot & Ras el hanout Spiced Frittata

This frittata is a study in contrasts, with sweetgrated carrots and earthy Moroccan spices coming together in a symphony offlavours.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast, brunch, Dinner, lunch, Main Course
Cuisine: Moroccan, North African
Keyword: easy recipes, frittata, harissa, potluck dishes, ras-el hanout
Servings: 6
Calories: 239kcal

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

Nutrition

Calories: 239kcal | Carbohydrates: 9g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 237mg | Sodium: 201mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13188IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2mg
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