A Tunisian-style frittata with carrots and harissa adds North African spices to this classic recipe. Use this recipe to guide you: Ingredients: 8 big eggs 1/4 cup heavy cream/milk Salt and black pepper to taste Two tablespoons olive oil 1 finely chopped tiny onion
2 minced garlic cloves 2 grated medium carrots 1-tsp ground cumin 1 tsp paprika 1/2 tsp grounded coriander 2 tablespoons (to taste) harissa paste 1/4 cup chopped fresh parsley or cilantro, plus extra for garnish Crumbled feta (garnish)
Instructions: Heat the oven to 375°F (190°C). Mix eggs, milk or cream, salt, and pepper in a bowl. Set aside.
Heat olive oil in an oven-safe skillet on medium. Sauté chopped onion and minced garlic for 2-3 minutes until softened and aromatic. Add grated carrots to the skillet and simmer for 3–4 minutes to soften.
Add ground cumin, paprika, and coriander and toast for another minute. Stir harissa paste into vegetables in the skillet. Continue cooking for another minute to blend flavors.
Evenly cover the skillet vegetables with egg mixture. Top with chopped parsley or cilantro. Heat the frittata on the stovetop for 3–4 minutes to firm the edges. The frittata should be set in the center and gently browned on top after 10-12 minutes in the preheated oven.
Remove the skillet from the oven and allow the frittata cool before slicing. If preferred, add chopped parsley or cilantro and crumbled feta cheese to the frittata.
Serve Tunisian-style frittata with carrots and harissa warm or room temperature with a salad or crusty bread. Enjoy the tastes of Tunisia in this hearty frittata! Carrots, harissa, and aromatic spices make a colorful and delightful dish for any dinner.
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