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

   Bring a pot of salted water to a boil. Add the diced potatoes and cook for 8-10 minutes until just tender. Drain and set aside.

3. 3

   Heat the olive oil in a non-stick oven-safe skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

4. 4

   Add the grated carrot and cook for another 2 minutes, stirring occasionally.

5. 5

   Add the cooked potatoes to the skillet and sauté for 2-3 minutes, allowing them to get a slight golden color. Season with salt and pepper to taste.

6. 6

   In a bowl, beat the eggs and stir in the grated cheddar cheese. Add a pinch of salt and pepper.

7. 7

   Pour the egg and cheese mixture evenly over the vegetables in the skillet. Reduce the heat to low and cook for 4-5 minutes, until the edges start to set.

8. 8

   Preheat the oven broiler. Place the skillet under the broiler for 2-3 minutes, or until the top is set and lightly golden.

9. 9

   Remove from the oven and let the frittata cool for a couple of minutes. Slice and serve with ketchup on the side or drizzled on top.

10. 10

    Enjoy your Cheesy Potato and Carrot Frittata!