Adapted from NYTimes.
Ingredients
- 650 gr peeled carrots, cut into 5 mm slices
- 1 onion (about 120 gr), choped finely
- 4 cloves garlic, minced
- 1 tbsp caraway seeds
- 2-3 tsp harira spice mix
- 3 tsp olive oil
- 5-6 eggs
- 2 tbsp chopped parsley
- salt & pepper
Instructions
- In a pot, cover carrots with water, add 1/2 tsp salt, bring to a boil & simmer for 10 minutes, until tender. Drain & lightly mash with potato masher.
- Meanwhile, in a pan heat up 1 tsp oil, add onion & garlic and cook until golden. Add caraway & harira spice mix, cook for 30 seconds and take off heat.
- In a bowl, whisk eggs with salt & pepper to taste. Add cooked onion mix & mashed carrots and mix well.
- Wipe pan clean if needed, heat up remaining 2 tsps oil until simmering. Pour the egg mixture in, and shake pan a few times while the bottom sets a bit to prevent sticking. Lower heat, put a lid on & cook for 15 minutes.
- Meanwhile preheat grill / broiler to 200C. Once frittata has cooked on the stove for 15 minutes, uncover, transfer to grill/broiler, and broil for another 5 minutes, until completely set & golden on top.
- Transfer frittata to serving dish.
