Baked Carrot Frittata

First of all, this recipe isn’t vegan. As you know I am not totally vegan and honestly I don’t think I’ll ever be. I love eggs and in my opinion there is absolutely nothing unhealthy about eggs as long as they’re from hens that were not given any growth hormones or that were not fed with chemicals. Fortunately, I have a family friend that has a countryside house and all my eggs come from her.

Now, there is a different story with store-bought eggs. I never buy eggs from the store because I know where they come from and there is nothing healthy about stuffed-with-hormones hens. All chemicals and hormones that were given to hens will be transferred to the egg and finally to you. I only recommend eating eggs that were bought from a safe source. Maybe you’re lucky and you’ll find a trustworthy farmer at your local farmers market.

This is a breakfast recipe for 3-4 people or 2 really hungry ones. (By the way, it is very difficult for me to decide how many servings a recipe has because I eat normal to small servings but my boyfriend eats up to three or even four times more than me. Yeah, he has a big appetite and a fast metabolism. Wish I was like that too.)

 Ingredients:

-          4 organic eggs

-          1 carrot – grated

-          1 onion – diced

-          ¼ cup grated celery root

-          1 tomato – sliced, each slice cut in half

-          some dill – chopped

-          1 pickled hot pepper (optional) – you can replace it with 1 pickled cucumber, diced

-          1 tsp unrefined sunflower oil

-          ¼ tsp salt

-          ground pepper and coriander – sprinkled on top

Directions:

Beat only 2 eggs manually and add them in a large bowl.

Add the grated carrot, celery root, diced hot pepper and salt in the bowl and mix all ingredients together.

Heat a pan and pour the oil. Sauté the onion until tender. Put the onion in the bowl. Mix the ingredients together.

Pour the mixture in a small casserole. 

Garnish with tomato slices and dill. Beat the other 2 eggs and pour them over in the casserole. 

Sprinkle ground pepper and ground coriander on top.

Heat oven to 425 degrees. Bake uncovered at 425 degrees for 15 minutes. Let stand for 5 minutes before serving.