Cheesy Potato and Carrot Frittata

Instructions

1. 1

   Peel and dice the potatoes into small cubes. Peel and grate the carrot. Peel and finely chop the onion.

2. 2

   Heat the olive oil in a large non-stick skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and turn golden.

3. 3

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

4. 4

   In a bowl, beat the eggs with a pinch of salt and black pepper. Grate or crumble the cheese and add it to the eggs, mixing well.

5. 5

   Pour the egg and cheese mixture evenly over the cooked vegetables in the skillet. Reduce the heat to low, cover, and cook for 8-10 minutes, or until the eggs are set and the frittata is firm.

6. 6

   If desired, place the skillet under a preheated broiler for 2-3 minutes to lightly brown the top.

7. 7

   Slide the frittata onto a plate, cut into wedges, and serve warm with ketchup on the side.