Carrot Frittata

Serves 6

Prep

1 lb Carrots Peel and slice the carrots

2 T Caraway Seeds Toast and grind the caraway seeds (2T after grinding)

¼ cup Fresh Parsley Chop the parsley finely (1/4 cup after chopping)

6 lg cloves Garlic Chop the garlic finely

½ t Pepper Grind the pepper (½t after grinding)

2 lg Eggs Hard boil the eggs. Cool, shell, and chop finely.

<carrots> Boil the carrots in a large saucepan of salted water until tender, about 25 minutes.

<caraway seeds> Mash the cooked carrots (food processor) with the caraway, 

1 T Harrisa (hot sauce) harissa, parsley, garlic, salt, & pepper.

<parsley>

<garlic>

1½ Salt

Pepper 

<hard boiled eggs> Stir in the chopped hard boiled eggs.

8 lg Eggs Beat the eggs, then add to the carrot mixture.

Cooking

3 T Extra Virgin Olive Oil In an 8- to 9½ in. non-stick skillet, heat the olive oil over high heat. 

When the oil begins to smoke, add the carrot/egg mixture.

Cover, and cook until the oil is bubbling up around the sides, and the edges are browned (about 2 minutes).

Reduce heat to low and cook, covered, until the center is cooked through, 18-20 minutes.

Gently loosen the sides and invert onto a serving platter.

Cut into wedges and serve warm or at room temperature.

Source: Little Foods of the Mediterranean, Wright, Clifford, p 110-111