Cheesy Potato & Carrot Frittata

Zubereitung

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Peel and grate the carrot.

3. 3

   Peel and finely chop the onion.

4. 4

   Heat the olive oil in a large non-stick skillet over medium heat.

5. 5

   Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.

6. 6

   Add the chopped onion and grated carrot to the skillet. Cook for another 5-7 minutes, stirring, until the vegetables are tender.

7. 7

   In a bowl, beat the eggs with a pinch of salt and black pepper.

8. 8

   Grate the cheese and add it to the beaten eggs. Mix well.

9. 9

   Pour the egg and cheese mixture evenly over the cooked vegetables in the skillet. Reduce the heat to low.

10. 10

    Cover the skillet and cook for 8-10 minutes, or until the eggs are set and the frittata is cooked through.

11. 11

    Slide the frittata onto a plate and let it cool slightly before slicing.

12. 12

    Serve warm, drizzled with ketchup on top or on the side.