Carrot And Parsley Omelet

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb carrot, sliced
• 1 tablespoon caraway seed, freshly ground
• 1 tablespoon harissa
• 4 large garlic cloves, minced
• 1/2 teaspoon salt
• pepper, freshly ground
• 8 large eggs, fresh
• 2 eggs, hard cooked and finely chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon extra virgin olive oil

Recipe

• 1 preheat oven to broil.
• 2 steam or cook carrots in boiling salt water until tender. about 20 minutes to get carrots tender.
• 3 mash with fork or using a food processor, coarsely puree. stir in ground caraway seeds, harissa, garlic, add salt and pepper to taste. mix well.
• 4 in a medium bowl beat fresh eggs with a 1/2 teaspoon salt. stir in carrot mixture, hard cooked eggs and parsley.
• 5 over medium heat, heat olive oil in a 10 inch oven proof non-stick skillet. drop a bit of egg mixture in to skillet, if it sizzles, pan is hot enough to add egg mixture. let cook 4 to 5 minutes, until it has set on the bottom and starts setting on top of the egg mixture.
• 6 put in broil and broil for 3 to 4 minutes. it should be lightly brown and fluffy.
• 7 may slide onto platter and serve or serve from skillet.