24 January, 2023
Carrot and Onion Frittata
Posted in : Uncategorized on by : ParsonEric
Ingredients:
- 6 extra large or jumbo eggs
- 1/4 cup almond milk
- 1/4 cup grated Parmesan cheese
- 1 tbsp Italian seasoning herb mix
- 1/2 tsp Kosher salt
- 1/8 tsp freshly ground pepper
- 2 tbsp olive oil, divided
- 4 cups grated carrot (about three large carrots)
- 1 finely chopped sweet onion
- 3 cloves garlic
- 1/2 cup (5 oz) feta cheese
- 3/4 cup grated 6-cheese Italian blend, divided
Mix eggs, milk, Parmesan cheese, herb mix, salt, and pepper and set aside in refrigerator.
Heat 1 tbsp olive oil in Dutch oven. Sauté the onions until translucent; add carrot and sauté stirring constantly is cooked and a bit dry, about 5-7 minutes. Add garlic (through garlic press) and cook for another minute.
Remove sautéed veg from heat and spread on a plate to cool. Wipe Dutch oven with paper towel.
When veg is cool, preheat oven to 400ºF. Fold cooled veg mixture into egg mixture. Fold in feta and half of the Italian cheese blend.
Heat remaining 1 tbsp of olive oil in Dutch oven. When oil is shimmering, add egg-veg mixture and cook for 3 minute or so, until center begins to bubble.
Top with remaining Italian cheese blend, then transfer Dutch oven to preheated oven.
Bake approximately 15-20 minutes until a sharp knife insert in the center comes out clean.
Turn out onto a platter and cut into wedges.