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 about 8-10 minutes, stirring occasionally, until they start to soften.

3. 3

   Add the chopped onion and grated carrot to the skillet. Continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly golden.

4. 4

   In a bowl, beat the eggs with a pinch of salt and black pepper. Stir in the grated cheddar cheese.

5. 5

   Spread the cooked vegetables evenly in the skillet. Pour the egg and cheese mixture over the vegetables, tilting the pan to distribute evenly.

6. 6

   Reduce the heat to low, cover the skillet, and cook for 8-10 minutes, or until the eggs are set and the frittata is cooked through.

7. 7

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