Method

Preheat the Oven: If using an oven-safe skillet, preheat your oven to 375°F (190°C).

Sauté the Onions: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the Carrots: Stir in the grated carrots and cook for another 3-4 minutes until they soften slightly. Season with salt and pepper to taste.

Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, and Parmesan cheese (if using) until well combined. Add a pinch of salt and pepper.

Combine Ingredients: Pour the egg mixture into the skillet over the sautéed carrots and onions. Stir gently to distribute the vegetables evenly.

Cook on the Stovetop: Allow the frittata to cook on the stovetop for about 5 minutes, without stirring, until the edges begin to set.

Transfer to the Oven: If your skillet is oven-safe, place it directly in the preheated oven. If not, carefully pour the mixture into a greased baking dish. Bake for 10-15 minutes, or until the frittata is set and the top is slightly golden.

Cool and Serve: Let the frittata cool for a few minutes before slicing. Garnish with fresh herbs if desired.

Variations

Vegetable Add-Ins: You can add other vegetables like spinach, bell peppers, or zucchini for more flavor and nutrients.

Cheese Options: Try different cheeses like feta or goat cheese for a unique twist.

Herb Variations: Experiment with different fresh herbs like basil, oregano, or thyme for added depth of flavor.

Tips and Substitutions

Dairy-Free: Use plant-based milk and omit cheese for a dairy-free version.

Protein Boost: Add cooked diced ham, bacon, or chickpeas for extra protein.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.