Garlic Potato, Carrot and Spinach Frittata

Preparación

1. 1

   Preheat the oven to 190°C (375°F). Peel the potatoes and carrots, then cut them into thin slices or small, even cubes.

2. 2

   Peel and finely chop the onion. Peel and mince the garlic cloves.

3. 3

   Heat the olive oil in a large oven-safe, nonstick skillet over medium heat. Add the potatoes and carrots and cook for 10–12 minutes, stirring occasionally, until they begin to soften.

4. 4

   Add the chopped onion and cook for 4–5 minutes, until translucent. Add the garlic and cook for 30 seconds, stirring constantly.

5. 5

   Add the baby spinach and cook for 1–2 minutes, stirring, until wilted. Spread the vegetables evenly across the skillet.

6. 6

   Crack the eggs into a bowl. Add the salt and black pepper, then whisk until thoroughly combined.

7. 7

   Pour the beaten eggs evenly over the vegetables. Cook without stirring over medium-low heat for 3–4 minutes, or until the edges begin to set.

8. 8

   Transfer the skillet to the preheated oven and bake for 10–14 minutes, until the eggs are fully set and the center no longer jiggles.