Carrot Frittata with Soy, Sriracha & Green Onions

Don’t let the combination of carrots and eggs throw you off.

This simple frittata proves they’re a surprisingly delicious pair. Grated carrots become slightly sweet and tender as they cook, while garlic, green onions, soy sauce, and sriracha bring plenty of savory flavor and just enough heat.

Originally called an Egg and Carrot “Cake,” this recipe is essentially an easy vegetable frittata. Most of the ingredients are probably already in your refrigerator, making it a great last-minute breakfast, brunch, or dinner. Pair it with a simple green salad, and you have a meal.

Why We Love This Recipe

• Made with simple refrigerator and pantry staples
• Protein-packed with eight eggs
• Sneaks extra vegetables into the meal
• Works for breakfast, brunch, lunch, or dinner
• Ready in about 30 minutes

Ingredients

• 2 tablespoons butter
• 2 large carrots, peeled and grated
• 4 garlic cloves, minced
• 2 green onions, white and green portions separated
• 8 eggs
• 1/2 cup unsweetened cashew milk or other milk of choice
• 2 teaspoons soy sauce or tamari
• 1 teaspoon sriracha
• Additional soy sauce or tamari, for serving
• Additional sriracha, for serving
• Sliced green onion tops, for garnish

Directions

1. Preheat oven to 375°F.
2. Melt butter in an oven-safe skillet over medium heat. Add grated carrots, garlic, and the white portions of the green onions. Sauté for 3–4 minutes, until softened and fragrant.
3. Meanwhile, whisk together eggs, cashew milk, soy sauce, and sriracha until well combined.
4. Pour the egg mixture evenly over the carrots.
5. Cook on the stovetop for a few minutes, until the edges of the eggs begin to set.
6. Transfer the skillet to the oven and bake for 15–20 minutes, until the center is set and the top is just beginning to brown.
7. Remove from the oven and finish with a light drizzle of soy sauce and sriracha. Sprinkle with sliced green onion tops and serve warm.

Cooking Tips

• Use an oven-safe cast-iron or stainless-steel skillet so the frittata can go directly from stovetop to oven.
• For a gluten-free version, substitute certified gluten-free tamari for soy sauce.
• Add baby spinach, mushrooms, or leftover roasted vegetables if you have them on hand.
• Leftovers make an easy protein-rich breakfast or lunch the next day.

Frequently Asked Questions

What is the difference between a frittata and an omelet?

A frittata is typically cooked more slowly and finished in the oven, making it thicker and easier to serve in slices. An omelet is usually cooked entirely on the stovetop and folded around its fillings.

Can you put carrots in a frittata?

Absolutely. Grated carrots soften quickly and develop a subtle sweetness that pairs particularly well with savory eggs, garlic, soy sauce, and sriracha.

Can I make this carrot frittata dairy-free?

Yes. Use olive or avocado oil instead of butter and an unsweetened non-dairy milk such as cashew or almond milk.

Can I make this frittata gluten-free?

Yes. Replace traditional soy sauce with certified gluten-free tamari.

What should I serve with carrot frittata?

A simple green salad, roasted vegetables, avocado, or fresh fruit makes an easy accompaniment.