The other day in Carrefour I saw some beautiful carrots from Lebanon: they looked so fresh and tender compared to the Australian ones we usually find here, that I didn’t hesitate a moment to grab a bunch. They were actually awesomely sweet, but a question soon came to my mind: what to do of all those carrot greens?
Carrots are very rich in vitamin A and C, and I had heard that carrot leaves are even richer, plus they are a good source of chlorophyll, potassium, calcium, and vitamin K. I definitely didn’t want to throw them away, so I surfed a bit on the net and discovered this site, which has a lot of recipes to use carrot greens.
In the end, I just went for what seemed easier and faster in this kind of situations, where you are cooking with new ingredients: a frittata, omelette’s Italian cousin!
Carrot greens frittata (it served 2, but it is actually for 3 people):
half a bunch carrot tops
6 eggs
2 x 125 gr. mozzarella balls
1 tsp salt
1 tsp coriander seeds, crushed
Soak the carrot leaves in 2 Tbsp apple cider vinegar and water for 15-20 minutes, drain, and chop them. Heat a couple of Tbsp olive oil in a frying pan. In a large bowl, beat the eggs with one of the mozzarella balls (torn with your hands), the salt and coriander. Add the carrot leaves to the frying pan and cook for 1 minute, then add the eggs, cover, and let cook for 3 – 4 minutes on minimum heat until the frittata puffs up. With the help of the lid and a spatula, turn the frittata to cook the other side. Cover with the remaining mozzarella, sliced thinly, and cover the pan again with the lid for 2 to 3 minutes to finish cooking.
Buon appetito!
the soul kitchenette 