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Carrot, five spice and mozzarella frittata

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  • (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.




  • Like 1
  • Delicious 1

~ Shai N.

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