Ratings
4
out of 5
173
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
ET
Just as delicious as the Tunisian-style frittata with cauliflower (a favorite at my house). I served it room temp with salad and a sprinkling of crumbled feta.
I discovered at the last minute that my jar of harissa was moldy (oops) so I substituted a mixture of New Mexico ground red chile, sweet paprika, ground cumin, ground coriander, and lemon zest equivalent to about 2 tablespoons. I reckon gochujang would also work in place of the NM chile.
LindaL
Very tasty and healthy brunch or breakfast dish. I actually baked it in an earthenware dish, as per a frittata variation by Marcella Hazan.
Katie
I made this a few weeks ago, and used the leftovers to have for workweek lunches (served with rice or salad). Delish! Going out for the ingredients to make it again!
Klkruger
Very tasty. Made as written but added some thinly sliced green beans I cooked and added to the mix (had a dozen in the fridge that needed to be used. Moist, light, flavorful.
peggy
We loved this frittata. I didn’t have harissa so improvised with a bit of sambal.
Carla
delicious. I used 3 T Harrisa, and fennel as a substitute for the caraway seeds. Next time I would cut garlic in half---it became overpowering, and not needed...
Morgan
I was a bit skeptical of this recipe, but I had a bunch of carrots and eggs I needed to use so I went for it. WOW it’s good! I added potatoes and broccolini and baked it in the oven for ~25 min at 375 instead of on the stovetop, and it was perfect. I only wished I’d added more than 2 tablespoons harissa.
Safety please!
Most non-stick cookware is unsafe to use under a broiler, which is why they have temperature limits. PTFE (Teflon) emits toxic gas above 500 deg. Unless the manufacturer rates your specific pan to at least 600 deg, go with stainless or cast iron. Properly used, they will release a fritatta just fine.
Sara
Tastes great! I skimped on the caraway because a tablespoon seemed like too much. Not the prettiest, but I'd make again!
Jessica
6 eggs, 3 tbsp of harissa
ljeanne
Made with 10 eggs in 12 inch pan. Used 2T harissa and while delicious, would use 3T next time. Added kale, which was steamed for 7 minutes over the boiling carrots. Save some of the water before draining carrots to help blend the paste.
Amy Christine
At first I thought the amount of caraway seed would be overwhelming, but I stuck to the recipe and glad I did. It creates a lot of the complex flavor here. I boiled by carrots, I would roast them next time for extra umami. My favorite harissa recipe, well worth the effort, is Suzanne Goin's harissa from the Lucques cookbook. Make it for this frittata and serve it on the side too.
Susan, Luxembourg
I made this using leftover egg whites (6) and two large eggs. It took a bit longer to cook but I did it at a very low heat so as not to burn. Delicious!
Ken G in CoMO
I didn’t have Harissa on hand so I added a little cumin and used gochujang (1 Tb) and it turned out great. A new go to for pot lucks
Kate A
Easy and tasty! Subbed gochujang for the harissa because it was what we had, and served with a dollop of sour cream, very savory and satisfying.
SirFreddy
I made my own harissa, very easy. I followed the recipe exactly and it was good but not terrific. Maybe needed more spices? Mine came out like scrambled eggs but will still be good for leftovers, hopefully. Creative but not one of my favorite dinners.
Klkruger
Very tasty. Made as written but added some thinly sliced green beans I cooked and added to the mix (had a dozen in the fridge that needed to be used. Moist, light, flavorful.
Cary
This frittata is so moist and delicious; we have made it for brunch to rave reviews.
ET
Just as delicious as the Tunisian-style frittata with cauliflower (a favorite at my house). I served it room temp with salad and a sprinkling of crumbled feta.
I discovered at the last minute that my jar of harissa was moldy (oops) so I substituted a mixture of New Mexico ground red chile, sweet paprika, ground cumin, ground coriander, and lemon zest equivalent to about 2 tablespoons. I reckon gochujang would also work in place of the NM chile.
Private notes are only visible to you.
