Start your day with this Moroccan Frittata that is rich with flavors of Morocco. Eggs are baked with vegetables and harissa paste and topped with feta cheese, parsley and green onion. Frittatas are both easy and delicious!
A month ago I spent a few days with the Ohio Poultry Association in Columbus learning all about eggs.
I walked away with an even deeper understanding of the importance of eggs in our diets as well as this Mediterranean Frittata recipe.
One part of our trip included a cook-off competition where we each chose a region of the world and created an egg dish inspired by that place.
I love Moroccan flavors as you can see in these Moroccan Chicken Thighs and this Moroccan Red Lentil Soup and today’s Moroccan Frittata.
I knew I wanted to include harissa paste in our recipe. It is a staple in many Moroccan dishes and just a couple of Tablespoons can add a huge amount of flavor.
You might remember this Sun-Dried Tomato and Goat Cheese Frittata and this Caprese Quiche Lorraine Recipe which I also make often.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Eggs: This frittata uses 12 eggs that are whisked. I suggest you use large white eggs or large brown eggs.
- Milk: The milk helps create creamier eggs. I suggest whole milk or cream if you can.
- Harissa Paste: The harissa paste adds a lot of nice flavor. Harissa paste is a North African chili paste made from a blend of dried red chili peppers, garlic, olive oil, spices, and sometimes tomatoes or vinegar. It originated in Tunisia but is popular across the Maghreb region, including Morocco and Algeria.
- Vegetables: The vegetables that are in this frittata are red onion, bell pepper, carrots and spinach. You can mix up the vegetables and use whatever veggies you have on hand.
- Cheese: Feta cheese is added to this frittata. It adds savory, saltiness to the egg dish. You can also use sharp cheddar, goat cheese or mozzarella cheese.
How to Make a Moroccan Frittata
Step 1: Create Egg Mixture: Preheat the oven to 350 degrees F. Crack the eggs into a large mixing bowl. Add your whole milk and salt and whisk until the egg yolks and whites are blended. Stir in half of the cheese until combined. Set aside.
Step 2: Add Vegetables: Heat the olive oil in a 12″ non-stick skillet or cast iron skillet. Add the red onion, bell pepper and carrots and cook until soft, stirring occasionally. Add the spinach and another dash of salt and pepper and cook until the spinach is wilted.
Step 3: Add Egg Mixture to Skillet: Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables. Sprinkle the remaining cheese on the frittata.
Step 4: Bake: Bake in the oven for 30 to 35 minutes or until the eggs start to puff up and appear set and the edges are just browning. Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley.
Storage Tips
Store the frittata in an airtight container for up to 5 days.
Recipe FAQ
It’s done when the center is just set and no longer jiggly. It will continue cooking slightly after being removed from the oven. Allow the frittata to sit for 5 minutes before slicing. This helps it firm up and makes slicing cleaner.
Let me know if you want flavor combo ideas too!
A cast iron or nonstick ovenproof skillet works best. Start cooking on the stovetop, then transfer to the oven to finish.
More Egg Recipes
Vegetarian
Breakfast Egg Muffins
Breakfast
Vegetarian Breakfast Egg Burritos
Breakfast
Southwest Breakfast Egg Tacos
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Moroccan Frittata
Ingredients
- 12 eggs, whisked just until the egg yolks and whites are blended
- 3 tablespoons whole milk {or cream}
- 2 tablespoons harissa paste {more or less for spice}
- 2 tablespoons olive oil
- 1/4 cup red onion, diced
- 1/2 cup red bell pepper, seeds removed, diced
- 1/2 cup matchstick carrots, chopped
- 1 cup fresh spinach, roughly chopped
- 1 cup 4 ounces feta cheese, crumbled, divided
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F. Crack the eggs into a large mixing bowl. Add your whole milk and salt and whisk until the egg yolks and whites are blended. Stir in half of the cheese until combined. Set aside.
- Heat the olive oil in a 12″ non-stick skillet or cast iron skillet. Add the red onion, bell pepper and carrots and cook until soft, stirring occasionally. Add the spinach and another dash of salt and pepper and cook until the spinach is wilted.
- Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables. Sprinkle the remaining cheese on the frittata.
- Bake in the oven for 30 to 35 minutes or until the eggs start to puff up and appear set and the edges are just just browning. Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley.
Notes
- You can feel free to swap our the vegetables for any you like. I think any bell pepper works nicely as well as zucchini or cauliflower.
- Feel free to use a mixture of Moroccan spices like coriander, cumin, paprika and turmeric.
- You can substitute goat cheese in the place of the feta cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
