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carrot frittata in a cast iron skillet.
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5 from 5 votes

Easy Carrot Frittata

Prep Time5 minutes
Cook Time15 minutes
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.