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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a 10-inch oven-safe skillet, cook potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook for 5 minutes, until potatoes and carrots are tender and lightly browned, turning occasionally
In a medium bowl whisk together the eggs, half the green onions, salt and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove frittata from oven. Let stand on a wire rack for 5 minutes.
Meanwhile, for topper, in a small bowl gently toss together remaining green onions, cherry tomatoes, garlic and parsley. Set aside.
With a spatula, loosen edges of frittata from skillet. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter. Cut frittata in wedges. Serve with green onion topper.