Steps
1. Peel and grate the carrot.
2. Dice the red bell pepper.
3. In a bowl, whisk the eggs and season with salt and pepper.
4. Heat olive oil in a non-stick skillet over medium heat.
5. Add the grated carrot and diced red bell pepper to the skillet and cook for 3-4 minutes until slightly softened.
6. Pour the beaten eggs into the skillet, spreading them evenly over the vegetables.
7. Cook for 3-4 minutes until the edges start to set.
8. Carefully flip the frittata using a spatula and cook for another 2-3 minutes until cooked through.
9. Remove from heat and let it cool slightly before serving.