Moroccan Frittata

Method

1. 1

   Preheat the oven to 350 degrees F. Crack the eggs into a large mixing bowl. Add your whole milk and salt and whisk until the egg yolks and whites are blended. Stir in half of the cheese until combined. Set aside.

2. 2

   Heat the olive oil in a 12″ non-stick skillet or cast iron skillet. Add the red onion, bell pepper and carrots and cook until soft, stirring occasionally. Add the spinach and another dash of salt and pepper and cook until the spinach is wilted.

3. 3

   Whisk the eggs again, add the harissa paste and whisk again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables. Sprinkle the remaining cheese on the frittata.

4. 4

   Bake in the oven for 30 to 35 minutes or until the eggs start to puff up and appear set and the edges are just just browning. Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley.