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Carrot, five spice and mozzarella frittata

shain · 2019-12-21T14:29:52+0000

(apx) 400g carrots, peeled and julienned or ribboned. 7 eggs 100g mozzarella, finely diced 70g milk A handful of chopped basil 1.5 tsp five spice powder 1/2 tsp sichuan peppercorn (optional) 1/2-1 tsp coriander seed, ground 1/2 tsp fennel or anise seeds, ground (optional) black pepper chili powder to taste 1 tsp brown sugar optional: a small amount of MSG 1 tsp salt (adjust to taste) In a wide pan, stir fry the carrot with a small amount of oil, until charred. Set aside, let cool slightly. Mix everything in a large bowl. Heat oven to 180 C (355 F) - top heat only. Scrape the pan and grease it well. Heat over medium high heat, until the oil/butter is hot. Pour batter into the pan. Fry without stirring for 2 minutes, then place the pan in the oven. Bake for 12-15 minutes, until just set. Cool slightly and serve.