Cheesy Carrot and Onion Frittata with a Ginger Twist

1Preheat your oven to 375°F (190°C).

2In a large oven-safe skillet, melt the butter (2 tablespoons) over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes.

3Stir in the grated ginger and grated carrot (1 medium), cooking for an additional 3-4 minutes until the carrot (1 medium) is tender.

4In a bowl, whisk together the eggs (4 large), salt, and pepper until well combined. Stir in the shredded cheese.

5Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.

6Cook on the stovetop for about 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

7Bake for 15-20 minutes, or until the frittata is puffed and golden brown on top.

8Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.