Vegetarian Carrot and Potato Frittata

1Peel and dice the carrots (2) and potatoes (2) into small cubes.

2Heat a non-stick skillet over medium heat and add a little oil.

3Add the diced carrots (2) and potatoes (2) to the skillet and sauté until they are tender, about 8-10 minutes.

4In a bowl, beat the eggs (4) until well combined.

5Pour the beaten eggs (4) over the cooked carrots (2) and potatoes (2) in the skillet.

6Cook the frittata over low heat until the edges start to set, about 5-7 minutes.

7Carefully flip the frittata using a plate or lid to cook the other side until fully set, about 5 minutes more.

8Slide the frittata onto a plate, slice, and serve hot.