Egg and Vegetable Frittata

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Crack the 6 large eggs into a bowl, add salt and pepper to taste, and whisk until well combined.

3. 3

   Peel and grate the medium carrot, dice the medium tomato, and finely chop the small onion.

4. 4

   Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.

5. 5

   Add the chopped onion to the skillet and sauté until translucent.

6. 6

   Add the grated carrot and diced tomato to the skillet, cooking for another 2-3 minutes.

7. 7

   Stir in the 2 cups of leafy greens and cook until wilted.

8. 8

   Pour the whisked eggs over the vegetables in the skillet, ensuring even distribution.

9. 9

   Cook on the stovetop for about 5 minutes, or until the edges start to set.

10. 10

    Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and slightly golden on top.

11. 11

    Remove from the oven, let it cool slightly, then slice and serve.