How to prepare the rolled carrot and cumin frittata

• Finely grate half a kilo (1.1 lbs) of already cleaned and washed carrots, and gather them in a bowl. Add six beaten eggs with salt and pepper and mix carefully, then add a teaspoon of cumin seeds. This delicious spice vaguely recalls fennel and pairs perfectly with carrots: it will give our frittata a special touch. However, if it is not appreciated, it can certainly be eliminated or replaced with a sprig of finely chopped parsley.

  Line a baking tray with parchment paper, choose one large enough: the one that comes with the oven might be perfect. Then pour the mixture of eggs, carrots, and cumin, and level it well by evening out the edges, so as to obtain a regular rectangle all of the same thickness. The frittata should be quite thin, but not too much, or it will break when rolling it.

  Bake for about twenty minutes at 356°F (180°C), in a fan-assisted oven. And now, last fundamental step not to forget: completely cover the frittata with a clean towel and let it cool covered. In this way, it will remain soft and moist and will be easy to roll.

  

• After preparing the hummus, spread it generously over the surface of the frittata, but leave the top edge of the rectangle free. Then sprinkle with a moderate amount of arugula to which we will only add a light sprinkle of salt. Using the parchment paper, roll tightly along the long side, until reaching the top. The little filling that we will have moved while rolling will help stick the top edge that we left clean. Then seal the frittata carefully and let it rest for a few hours in the refrigerator before cutting it into regular slices.

  If you like this type of baked frittata read also:
  • Rolled Zucchini Frittata – Zucchini Roll with Mozzarella, Ham, and Arugula
  And if you want to know the chickpea hummus recipe, check out:
  • Middle Eastern Hummus
  Did you know that hummus is also good as a dessert? If you try it, you won’t stop making it:
  • Chocolate Chickpea Hummus – Delicious Vegan Recipe
  • Chickpea Cocoa Truffles – Vegan Recipe

  

• Rolled carrot frittata with fresh goat cheese and hazelnut crumbs. This variant is what we ate on August 12th in the courtyard of the Casa Alpina in Ollomont. In fact, this summer this old house hosted a beautiful exhibition: the mountain gnomes of Genepio, wise gnomes, attentive to nature and guardians of ancient secrets. All the gnomes gathered in Ollomont and found a home in the kitchen of the alpine house, on an old stove, inside a welcoming cabinet, or up the spiral staircase. Some ended up in the cupboard among plates and glasses. In the evening they certainly made merry, but during the day they stood still, in pose, being watched by adults and children for several days. Many changed homes, leaving the valley to live with the children who chose them or with special adults who still have a child’s heart. Now it must be said that I had the privilege of preparing a picnic with these gnomes, who suggested beautiful vegetarian recipes to prepare for us, tall people, and our children.

  • Potato focaccia and serieula (gnomish mountain herb) and Valdostan cheese
  • Castagnaccio
  • Carrot frittata roll, with goat cheese and hazelnuts
  • Mini pies with ricotta, spinach, and edible flowers
  • Panna cotta with brossa and caramelized rye bread
  • Almond and cinnamon dry biscuits

  If you want to know more about this show, this small mountain village, and the picnic, read my article on the AIFB site (Italian Food Bloggers Association), where you can find many other interesting articles.