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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.
Ingredients:
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
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