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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a large ovenproof nonstick skillet, cook potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook about 5 minutes more or until potatoes and carrots are tender and lightly browned, turning occasionally.
In a medium bowl, whisk together eggs, 2 tablespoons green onions and salt and pepper. Pour egg mixture over potato mixture in skillet. Place skillet in oven. Bake, uncovered, for 15 to 18 minutes or until frittata appears dry on top. Remove from oven. Let stand on a wire rack for 5 minutes.
Meanwhile, prepare topping. In a small bowl, gently toss together the remaining 2 tablespoons green onions, cherry tomatoes, garlic and parsley. Set aside.
With a spatula, loosen edges of frittata from skillet. Place a large serving platter over the skillet. Using two hands, carefully invert platter and skillet to release frittata onto platter. Cut frittata into wedges. Serve with green onion topping.