CARROT AND PARSLEY OMELET

Carrot and Parsley Omelet image

Provided by MomLuvs6

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

Preheat oven to broil.
Steam or cook carrots in boiling salt water until tender. About 20 minutes to get carrots tender.
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.
In a medium bowl beat fresh eggs with a 1/2 teaspoon salt. Stir in carrot mixture, hard cooked eggs and parsley.
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.
Put in broil and broil for 3 to 4 minutes. It should be lightly brown and fluffy.
May slide onto platter and serve or serve from skillet.