Easy Carrot Frittata
Cooking in Chinglish recipe - Taiwanese
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large or 2 small carrots
- 2 tbsps olive oil
- 2 cloves of garlic (minced)
- 2 scallions (thinly sliced)
- 4 large eggs
- ¼ tsp salt
- black pepper to taste
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Peel and chop or grate the carrots into thin strips, about 1 to 1½ cups.
- 3
Heat an oven safe pan with 1 tbsp of olive oil on medium low heat add in garlic before pan gets hot.
- 4
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).
- 5
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.
- 6
Whisk eggs and then add the remaining salt, pepper and carrot mixture, stirring to combine.
- 7
Heat 1 tbsp olive oil in the same pan on medium low heat, then pour the egg mixture into the skillet.
- 8
Use a spatula to slowly stir the mixture, until the egg is half set.
- 9
Put the entire pan into the oven and cook for about 12 minutes or until the frittata puffs up.
- 10
Let cool for 5 minutes before serving.