From fellow member and food blogger, Dante Mazzocco - check out other recipes and stories from Dante at diningaldante.

"Aside from its orange and green color, this flavorful frittata is one of my favorites. Whenever I do prepare one I ask myself, why don’t I make this dish more often?
The color is due in part to the parsley and mint, in addition to the spices included. The spice mix is one I adapted from the Merguez sausage popular in cuisines of northern Africa, the Middle East region, and France."

Ingredients (yields one 10-inch frittata)

1 pound carrots, trimmed and sliced
3 garlic cloves, minced
1 medium sweet onion, minced
1/4 cup minced parsley 1/4 cup minced mint
6 large eggs
1/4 cup Half&Half
Salt to taste

2 tablespoons Merguez spice prepared as follows:
Using a spice grinder, powder these ingredients:
2 tablespoons cumin
2 tablespoons fennel seed
1 teaspoon allspice
1 teaspoon caraway seed
1-1/2 teaspoon peppercorns
1 teaspoon chili flakes
1 teaspoon cinnamon (optional)

Method
Preheat the oven to 325 degrees.

In a stockpot of salted water, poach the carrots until fork tender. Drain and set aside.

In a glass or stainless bowl whisk together the eggs and the Half&Half. Whisk in the remaining ingredients until thoroughly combined. Fold in the carrots to evenly distribute.

Heat 2 tablespoons of lard or olive oil in an ovenproof 10-inch nonstick or carbon steel sauté pan over medium-high temperature. When hot but not smoking, pour the egg mixture across the pan. Shake the pan gently and run a spatula around the circumference to make certain the frittata is setting up properly without sticking during the first few minutes of cooking.

Once the edges seem to be set but the top is still not firm, place the sauté pan in the oven to complete the cooking. The frittata is ready when the top is firm and the bottom is not sticking.

Remove the pan from the oven and slide the frittata onto a platter to serve. Best eaten warm or at room temperature.