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A gluten-free, vegetarian, nutritious, and tasty baked frittata dish is simple to prepare ahead! Warming North African spices, fresh parsley, and sweet carrots are delicious. No flipping or fuss—it’s roasted in the oven!
Tunisian-style cooked frittata with carrot slices on a dish and fork. A frittata slice, pita bread, olive oil, and little bowls of harissa, capers, and green olives around this.
Known as ejjah throughout the Mediterranean and Middle East, this cooked frittata has several varieties. Italian frittata, egg white frittata, and crustless quiche have been popular in recent decades.
However, this Tunisian-style carrot frittata has gone unnoticed and merits its own category! This innovative meal caramelizes carrots with onions and garlic to create a delectable gluten-free “crust.” An egg combination with fresh parsley and warm, earthy spices like ras el hanout and spicy harissa sauce adds North African taste.
Mediterranean pantry elements create a strong taste that will wow you. Like its Mediterranean relatives, it’s perfect for a midweek breakfast or a brunch gathering.
What’s Harissa?
Garlicky, lemony, smokey, and spicy, harissa is a North African red chili paste or sauce. Make your own harissa or buy our favorite high-quality harissa from our site.
Small amounts enhance the taste of many basic recipes. Spoon over scrambled eggs as a seasoning. Spread on hummus toast. Whisk directly into aioli for spicy mayo.
Recipe ingredients for Baked Frittata
Mediterranean pantry staples are used in this dish. You’ll be surprised how much flavor you can get with a few jars of harissa and ras el hanout, which are simple to obtain. You need:
- Carrots and onion provide a lovely caramelized “crust.” I like orange carrots and yellow onions since they’re delicious and powerful, but any hue would work.
- The fresh taste of parsley stems and leaves brightens this fried frittata. Avoid skipping herbs! But cilantro and mint may be substituted.
- Eggs produce custard.
- Whole milk adds richness, but low-fat works too. Choose an unflavored, unseasoned plant-based milk to eliminate dairy.
- Ras el hanout provides warmth, spice, and earthiness (request our unique mix at our store). Cumin is your best replacement, but it won’t have the same taste.
- Kosher salt and black pepper provide taste.
- The frittata rises and puffs with baking powder.
- Garlic enhances sweetness and savouriness.
- Sauté veggies in olive oil. Choose a high-quality extra virgin olive oil from our store.
- Harissa is optional but adds smokiness, brightness, and spice. See below for details and get our best harissa at our store.
- Tunisian skillet frittata with carrot and one slice sliced next to a tiny cup of harissa.
What’s Rasel Hanout?
Ras el hanout is a fragrant, delicious, warming, and somewhat sweet and spicy spice combination. The aromatic spice combination originated from Morocco but is used in North African and Middle Eastern dishes. Arabic “Ras el Hanout” means “head of the shop” or “top shelf.” Spice markets say, “Give me the best you have!”
Ras el hanout is a complicated mixture of 10 to 30 spices that varies by location, store, and family. The mix usually contains warming spices like cinnamon, turmeric, fenugreek seed, allspice, cumin, ginger, and others.
Pastilla (Skillet Chicken Pie), Lamb Stew, and couscous taste boldly Mediterranean with this spice combination. Look for it in your local Middle Eastern market, grocery store spice area, or our shop online. Our guide, Ras El Hanout: The “Top Shelf” Spice You Want in Your Pantry, goes further.
Making an Oven-Baked Frittata
Beginners can create this nutritious breakfast frittata by baking it in the oven. No flipping! Simply sautéing the veggies on the stove creates a delicate crust that caramelizes when baked.
Get ready. Set a rack in the center of your oven and warm to 350°F. Mince 2 garlic cloves and toss in a big basin.
Prepare Ingredients
Prepare carrots. Trim the tops of 3/4 pounds of carrots and clean them (unless they’re really filthy, then peel them.) Cut into big pieces and place in a bladed food processor. Pulse until finely chopped/shredded. Transfer to garlic bowl. A white dish of finely shredded carrots.
Prepare onion. After peeling and trimming, chop 1 onion into big pieces. Blend in the food processor until finely chopped. Transfer to carrot bowl and rinse food processor. white bowl with finely shredded carrots and onion.
Prepare parsley. After drying the food processor, add 1 cup parsley leaves and delicate stems. Pulse to chop finely. Add to a large bowl without the onion and carrots.chop parsley in a food processor.
Mix. Combine 6 eggs, 1/4 cup milk, 3/4 teaspoon Ras el Hanout, 1/4 teaspoon baking powder, and a generous pinch of salt and pepper in the parsley bowl. Combine with whisk.
Create Caramelized Carrot “Crust” Sauté. Heat 2 tablespoons olive oil in a 10-inch oven-safe pan on medium until shimmering. Include the carrot combination, 1/4 teaspoon Ras el hanout, and a generous dose of salt and pepper. Cook, stirring regularly with a wooden spoon, for 10 minutes to soften and color the mixture. A pan with shredded carrots and a blue-and-white dish towel.
Layer. Stir in 1–2 tablespoons harissa (if using), then distribute the carrot and onion mixture evenly over the pan bottom. After turning off the heat, add egg mixture on top. tunisian skillet frittata with carrot before baking.
Bake and Enjoy
Bake. Place the skillet on the middle rack or oven. Bake for 15 minutes to set the eggs in the center.
Rest and enjoy. After baking, let the frittata cool for 5 minutes before slicing. Sprinkle saved parsley on top and serve with extra harissa in a small dish.Tunisian skillet frittata with carrot slices. Two frittata pieces on two plates, pita bread, and little bowls of harissa, capers, and green olives around this.
Storage/Reheating Frittata
Leftovers may be reheated in a medium oven or served room temperature. Keep securely wrapped in the fridge for 3 days.
This frittata may be frozen for healthy, portable breakfasts. After baking, let it cool, slice and wrap each piece, and freeze for up to a month. Gentle reheat from frozen in a skillet, 325°F oven, or microwave for a few seconds.
An overhead shot of Tunisian-style fried frittata with skillet-sliced carrot. Pita bread, salt and pepper shakers, and little bowls of harissa, capers, green olives, marinated feta and olives, and giadiniera surround this.
Baked Frittata: What to Serve
On a hectic workday, this carrot frittata can fulfill your hunger without sides. You may also provide a Mediterranean breakfast buffet for guests. Serve platters of tasty treats:
A dish of marinated olives: Add olive oil, lemon peel, and herbs like mint and oregano. Make 5-Minute Marinated Feta jars.
Sweet, like delicious honey for dripping. Homemade jam, Strawberry or Quick Berry compote, or fruit preserves are additional options. Our business sells my favorite Greek honey, Sicilian Jam, and Marmalade.
Something new: Breakfast salad is a Mediterranean Diet staple! Simple tomato and cucumber salad is a Mediterranean morning staple.
Place everything on the table and serve a basket of your favorite flatbread, such Tunisian Mlewi, Palestinian Taboon, or my homemade pita bread. Invite visitors to dive in!
