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Easy Carrot Frittata
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Course:
Side Dish
Cuisine:
Taiwanese
Servings:
4
Author:
Edwina
Ingredients
1
large or 2 small carrots
2
tbsps
olive oil
2
cloves
of garlic
minced
2
scallions
thinly sliced
4
large eggs
¼
teaspoon
salt
black pepper to taste
Instructions
Preheat the oven to 350°F (180°C).
Peel and chop or grate the carrots into thin strips, about 1 to 1½ cups.
Heat an oven safe pan with 1 tablespoon of olive oil on medium low heat add in garlic before pan gets hot.
Saute until it's aromatic and the oil is hot. Add in carrots and half of the salt and pepper to saute until soften (about 2 minutes).
Add scallions in and saute for another 30 seconds. Turn off the heat and pour the carrot mixture into a plate to cool down a bit.
Whisk eggs and then add the remaining salt, pepper and carrot mixture, stirring to combine.
Heat 1 tablespoon olive oil in the same pan on medium low heat, then pour the egg mixture into the skillet.
Use a spatula to slowly stir the mixture, until the egg is half set.
Put the entire pan into the oven and cook for about 12 minutes or until the frittata puffs up.
Let cool for 5 minutes before serving.
Notes
I use an 8 inch cast iron pan, and the resulting frittata is about half inch thick.