Créé avec l’IA
Cheesy Potato and Carrot Frittata
40 min 263 kcal par portion Moyen
Ingrédients
4 Portions
- Potatoes600 g
- Eggs100 g
- Cheese50 g
- Carrot70 g
- Onion110 g
- Ketchup60 g
- Olive oil1 tablespoon
- Saltto taste
- Black pepperto taste
Instructions
- 1
Peel and dice the potatoes into small cubes. Peel and grate the carrot. Peel and finely chop the onion.
- 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
Add the chopped onion and grated carrot to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
- 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
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
If desired, place the skillet under a preheated broiler for 2-3 minutes to lightly brown the top.
- 7
Slide the frittata onto a plate, cut into wedges, and serve warm with ketchup on the side.
