2 potatoes
3 eggplants
1 tablespoon butter
1/2 cup grated carrot
1/4 cup grated cheese
Salt and black pepper to taste
3 eggs
2 potatoes
3 eggplants
1 tablespoon butter
1/2 cup grated carrot
1/4 cup grated cheese
Salt and black pepper to taste
3 eggs
1
Place the potatoes without their skins, cut into halves, in a large pot with boiling water
2
Cook for three minutes, then drain and let them cool
3
Grate the potatoes coarsely and set aside
4
Simmer the eggplants in salted water, then drain, chop into small pieces, and set aside
5
Melt butter in a large skillet and add the grated potato, carrot, and eggplant
Add grated cheese and season with salt and black pepper to taste
6
Beat the eggs with a fork and pour over the vegetables in the skillet
Tilt the skillet to allow the eggs to spread evenly and cook for about 2 minutes, or until lightly browned
7
Use a spatula to carefully flip the frittata over and cook for another minute
8
Remove from heat and serve immediately.
