Savory Potato and Carrot Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

3.Add the diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to soften.

4.Stir in the grated carrots, dried thyme, paprika, salt, and pepper. Cook for an additional 5 minutes until the carrots are tender and the potatoes are fully cooked.

5.In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheese.

6.Pour the egg mixture over the potato and carrot mixture in the skillet, ensuring it is evenly distributed.

7.Cook on the stovetop for about 3-4 minutes until the edges start to set, then transfer the skillet to the preheated oven.

8.Bake for 15-20 minutes, or until the frittata is puffed and golden brown on top and a toothpick inserted in the center comes out clean.

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