This savoury, slightly sweet-flavoured frittata is the new ‘All-Day-Breakfast’ favourite.

It must be because of the Easter bunny that carrots play such a central role on the Easter Weekend menu here in Germany. After all, that’s what you feed bunnies with, right?

Personally, I feel carrots are unduly underrated and, in most cases, relegated to mere side dishes.

In fact, they are far more versatile than one might think and good to star in a large range of different recipes.

One of my favourite brunch items is this delicious carrot-chorizo frittata, and I sure had to treat myself to it on Good Friday morning.

Originally from Italy, frittata sits somewhere between an omelette and a Spanish tortilla, just without potatoes. Though it’s typically eaten for breakfast or indeed brunch, it also works perfectly well as appetizer when served cold, as a side dish or for a light lunch or even dinner.

Though Friday traditionally means fish, at the Carrots and Tigers home this is often substituted with a vegetable-based dish. And since no one over here is overly worried with traditions (no meat on Friday), sneaking in a bit of meat or chorizo, like in the case of this delicious carrot frittata, is not causing any problem at all.

The slightly sweet taste of the carrots perfectly works with the smoky, salty yet still also lightly sweet chorizo and the savouriness of the eggs.

Egg-based dishes can be tricky to pair with wine, but for me it usually works well with a lighter white wine like Pinot Gris or Pinot Blanc. However, when serving frittata for brunch, I typically choose something bubbly – that’s the definition of brunch anyway, right?

The beautifully elegant Chateau des Charmes sparkling rosé made in the traditional method I brought back from a trip to Niagara wine region in Canada, turned out to be the perfect match.

Recipe: Carrot-Chorizo Frittata

Serves 4

800 g carrots, thinly sliced
150 g chorizo, finely chopped
1 onion, finely chopped
3 tablespoons olive oil
6 eggs
150 ml heavy cream
100 ml milk
150 g ricotta
nutmeg, freshly grated
salt, pepper

Method

Preheat oven to 180°C.

Heat oil in a large skillet over medium heat. Fry onion until translucent. Add the carrots and fry until soft, about 5-8 minutes. Set aside to let slightly cool.

In a bowl, mix eggs, cream, and milk. Season with salt, pepper, and nutmeg.

Line a casserole (23 cm in diameter) with parchment paper.

Lightly mix the ricotta, carrots and chorizo. Fill into the casserole than pour over the egg mixture.

Bake for 40-45 minutes until golden. The frittata is ready when the egg mixture is well set.

Serve still slightly warm or let cool completely and serve as appetizer or canapé cut into small pieces.

Top the frittata with a dollop of sour cream.