Made with AI
Colorful Garlic Potato, Egg and Carrot Frittata
35 min 313 kcal per serving Easy
Ingredients
4 Servings
- Potatoes, thinly sliced400 g
- Large eggs8 large eggs
- Carrots, grated300 g
- Garlic, minced12 g
- Olive oil15 ml
- Baby spinach200 g
- Onion, diced150 g
- Salt4 g
- Ground black pepper2 g
Instructions
- 1
Preheat the oven to 190°C (375°F).
- 2
Heat the olive oil in a large oven-safe, nonstick skillet over medium heat.
- 3
Add the sliced potatoes and diced onion. Cook for 10–12 minutes, stirring and turning occasionally, until the potatoes begin to soften and become lightly golden.
- 4
Add the grated carrots and cook for 3–4 minutes, stirring occasionally.
- 5
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- 6
Add the baby spinach in batches and cook for 2–3 minutes, stirring until wilted. Spread the vegetables evenly across the skillet.
- 7
Crack the eggs into a large bowl. Add the salt and ground black pepper, then whisk until thoroughly combined.
- 8
Pour the egg mixture evenly over the vegetables. Cook without stirring for 2–3 minutes, until the edges begin to set.
- 9
