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1
Either boil the carrots in salted water, or steam until thoroughly tender, about 15 minutes.
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2
Drain and mash with a fork, or puree in a food processor fitted with the steel blade.
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3
Add the caraway, harissa, and garlic, and blend together.
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4
Beat the eggs in a large bowl.
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5
Beat in the salt and pepper, and add the carrot mixture and the parsley.
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6
Mix together well.
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7
Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet.
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8
Hold your hand above it; it should feel hot.
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9
Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready.
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10
Pour in the egg mixture.
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11
Swirl the pan to distribute the eggs and filling evenly over the surface.
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12
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula, to let the eggs run underneath during the first few minutes of cooking.
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13
Cover the pan, turn the heat down to low and cook 15 minutes, shaking the pan gently every once in a while, until the frittata is almost set.
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14
From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesnt burn.
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15
Meanwhile, preheat the broiler.
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16
Finish under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesnt burn (it should brown slightly, and it will puff under the broiler).
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17
Remove from the heat, shake the pan to make sure the frittata isnt sticking, and allow to cool for at least 5 minutes and up to 15.
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18
Loosen the edges with a wooden or plastic spatula.
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19
Carefully slide from the pan onto a large round platter.
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20
Serve warm or room temperature.
