Vegetable Frittata

1 Place the potato, peeled and cut in half, into a pot with boiling water

Cook for three minutes

Drain and let cool

Grate the potato and reserve

2 Blanch the zucchinis in salted water, drain them and chop them into small pieces. Reserve

3 Melt the butter in a large frying pan and add the potato, carrot, and chopped zucchini

Add the grated cheese and season with salt and pepper

4 Beat the eggs with a fork and pour over the vegetables cooked in the pan

Flip the frittata to spread the eggs evenly across the bottom of the pan and cook until lightly browned

5 Using a plate, flip the vegetable frittata over and cook for an additional minute

Remove from the pan and serve immediately.