Carrot Frittata

On Saturday, I was craving something with carrots – it had to be careless! Amazingly easy to do and so good! You can either fry it in rings of peppers or, as I also tried to cover both sides with bread crumbs; personally, I prefer the latter. All vegetarian but not vegan!

Gives 5 pcs frittata

115 grams of ground carrot
2 eggs
60 grams of grated yellow onion
1/4 of a teaspoon cinnamon
1/4 of a teaspoon of turmeric
0.5 teaspoon salt
1/4 of a teaspoon black pepper
1/4 of a teaspoon ground cumin
1/2 dl bread crumbs
2 tablespoons of wheat flour
0.5 dl grated parmesan cheese
10 grams of Berberis (Zereshk)
15 grams of chopped walnuts (can be excluded)
1 yellow pepper

1 – Grate onion and carrot on the coarse side of the grater.
2 – Wash, clean and cut slices of yellow pepper.
3 – Measure spices.
4 – Mix everything except for the pepper in a bowl and mix well.
5 – Heat a frying pan with oil and put slices of peppers – fill the peppers with carrots and cook for 3 – 4 minutes on each side on medium heat.

Serve with bread, yogurt, or a salad with a tasty dressing.



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