carrot onion parsley frittata with jack o' lantern

This recipe’s first name was my teenage daughter’s idea, and a UFO seems appropriate (like its orange color) for Halloween. The second name is closer to accurate, but not exactly. This is a Cretan mother’s variation on some wonderful carrot parsley bread sticks, and an invention so tasty everyone in my family likes it (hallelujah—a rarity for healthy food!).

Mix together the following ingredients in a bowl, then set aside:

  • 6 well beaten eggs
  • 1/2 cup milk, beaten in with the eggs
  • 1/3 cup extra virgin olive oil (and you’ll need more for sautéing)
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon dried oregano (or to taste)

Sauté the following ingredients in a little extra virgin olive oil until soft:

  • 2 grated carrots
  • 1 finely chopped or grated onion
  • 1 small chopped sweet pepper (bell pepper, etc.; optional)
  • ¼ cup chopped fresh parsley (or to taste; optional)

Blend the two mixtures together, and sauté it all with a little more extra virgin olive oil, like an omelette or frittata. (I prefer medium high heat and a heavy nonstick frying pan.) When one side is lightly browned, turn the frittata to cook the other side. (That may be easier if you cut it first.)

For the original Greek carrot & parsley bread sticks, which are also wonderful, either baked as directed or flattened into pancakes and sautéed, see this recipe from Olive Tomato

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