Creato con AI
Cheesy Potato and Carrot Frittata
40 min 298 kcal a porzione Facile
Ingredienti
4 Porzioni
- Potatoes800 g
- Eggs100 g
- Cheddar cheese50 g
- Carrot70 g
- Onion110 g
- Ketchup60 g
- Olive oil15 g
- Saltto taste
- Black pepperto taste
Istruzioni
- 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 about 8-10 minutes, stirring occasionally, until they start to soften.
- 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
In a bowl, beat the eggs with a pinch of salt and black pepper. Stir in the grated cheddar cheese.
- 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
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
Slide the frittata onto a plate and cut into wedges. Serve warm with ketchup on the side.
