Frittatas can be cooked on the stovetop entirely, or cooked on the stovetop, then put under the broiler for a couple of minutes; they can also be baked in the oven entirely, or baked in the oven then put under the broiler for a couple of minutes. I tend to omit the broiler part in both cases.
The recipe calls for a North African spice paste called harissa, which I have been meaning to buy or make for years. Usually, as in this recipe, I just throw in the spices that constitute harissa. If you have some, substitute 1 – 2 T for all the spices listed.
3 c (peeled), sliced carrots
1 t caraway seeds, ground if possible
1 t ground cumin
1 t paprika
1/2 t cayenne or chile powder, or to taste
3 – 4 minced garlic cloves
1 t salt
1/2 t ground black pepper
1/4 c chopped fresh parsley or dill, or a combination
1 – 2 T olive oil
1. Cook carrots until very tender–boil, steam or roast. Drain, if necessary, and purée, either by hand or in a food processor. Add the caraway, cumin, paprika, cayenne, and garlic, and stir to combine. If you are going to bake the frittata, preheat the oven to 350ºF.
2. Beat eggs in a large bowl. Add salt and pepper, then stir in the carrot mixture and the chopped parsley. Stir to combine.
3. Heat the oil in a large, heavy skillet, (oven-proof, if need be) 10-inch or so. (If using non-stick, you can use 1 T oil, all others, use 2 T oil). When the oil is hot, but not smoking, pour in the egg mixture. Make sure the eggs and filling are evenly distributed in the pan. Cook on the stovetop for a few minutes, just to set the bottom, then either put into the oven, or cover the pan, turn down the heat, and cook for about 15 minutes, and perhaps 5 minutes longer in the oven.
4. Finish under the broiler, or not. Let cool for about 5 minutes, or longer–this is good at room temperature. Serve from the pan, or loosen edges and slide onto a serving plate.