The Simple Things
It’s a new year and time has passed so quickly! Between consulting and working on my new cookbook, I sometimes find myself wanting to get back to the simple things in life. So, I wanted to share one of my all time favorite breakfast recipes with you. This recipe is simple to put together and delicious! It’s one of my favorites for breakfast or brunch and it won’t stress you out in the morning if you're short on time. You only need a few simple ingredients which you probably already have in your fridge.
Carrots are the main ingredient and they are one of my favorites. They are sweet, crispy and crunchy and they happen to be really good for you. This Carrot Frittata recipe can be made with whole eggs or egg whites. I have made it using mostly egg whites and one whole egg and I have also made it with just egg whites. You can also do individual serves if you have guests that want the whole egg – either way it's quick and delicious!
You will find the recipe below and feel free to tweak it to suit your taste. The original recipe called for goat cheese but I sub it for feta and if you don’t have dill try using chives. As I always say, the recipe is your blueprint so you can adapt as needed.
Carrot Frittata Recipe
Ingredients
4 tablespoons unsalted butter
5 medium carrots, peeled and shredded
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
8 large eggs
1/4 cup whole milk or half-and-half
2 tablespoons chopped dill, plus more for garnish ( or chives)
4 ounces feta cheese, crumbled ( of goat cheese)
Flaky sea salt
Directions
Heat a 10-inch nonstick skillet over medium-low heat and add 2 tablespoons of the butter. Allow the butter to sizzle and become foamy, swirling the skillet to avoid burning. When you see the butter solids turn golden brown, swirl the skillet again. Keep the heat on medium-low and don’t walk away. Stir or swirl often to prevent hot spots from browning the butter unevenly. Browning the butter on medium-low heat will take 4 to 5 minutes. The foam will begin to lessen and the color will become deeper brown when it is ready.
Once the butter has browned, add the carrots. Sauté the carrots until softened, 3 to 5 minutes. Sprinkle in 1/2 teaspoon each salt and pepper and grated nutmeg to taste. Transfer the carrots to a bowl and set aside.
To the same skillet, add the remaining 2 tablespoons butter and melt over low heat. Swirl the pan to coat it all over with butter.
In a large bowl, whisk the eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper until fully combined. Stir in the dill and 2 ounces of the cheese. *See Cooks Note
Turn the heat under the skillet to medium and pour in the egg mixture. Cover the skillet and cook the frittata for 5 to 7 minutes. Add the sautéed carrots to the center of the frittata, leaving a 1-inch edge of just egg all around. Cover and cook until the outer edges are golden brown and the center is slightly set, 5 to 8 minutes longer.
Transfer the frittata to a platter or cutting board. Top it with the remaining 2 ounces cheese, more dill, flaky sea salt, and black pepper.
*Cooks Note - If you are using egg whites no milk is needed. You can also add hot water if you are unable to have dairy. I also sub the goat cheese and use feta. It's delicious!
