Main course
A soft, golden oven-baked frittata with sweet carrots, delicate herbs, and a light cheesy finish. Simple, wholesome, and perfect for lunch, dinner, or meal prep.
Recipe video
Preheat the oven to 180°C / 350°F and lightly oil a 22 cm / 9 in baking dish. Sprinkle the base with breadcrumbs.
Peel the carrots and grate them finely so they soften evenly during baking.
Heat olive oil in a skillet over medium heat, add the sliced onion, and cook for 3–4 minutes until soft and translucent.
Add the grated carrots, season lightly with salt, and cook for 5–6 minutes, stirring often, until slightly tender. Let cool for 5 minutes.
In a large bowl, beat the eggs with milk, Parmesan, parsley, black pepper, and the remaining salt.
Fold the cooled carrot and onion mixture into the eggs until evenly distributed.
Pour the mixture into the prepared baking dish and level the surface with a spoon.
Bake for 25–30 minutes, until the frittata is puffed, golden, and just set in the center.
Rest for 8–10 minutes before slicing so the texture becomes stable and clean.
Serve warm or at room temperature with parsley and Parmesan shavings.
