Steps
1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the diced potatoes and cook for about 5 minutes, until they are slightly tender.
3. Stir in the grated carrot, sliced mushrooms, and diced bell pepper. Cook for another 5 minutes until the vegetables are softened.
4. In a bowl, whisk the eggs with salt and pepper.
5. Pour the egg mixture over the vegetables in the skillet, ensuring even distribution.
6. Reduce the heat to low and cover the skillet. Cook for about 8-10 minutes, or until the eggs are set.
7. Optionally, sprinkle fresh herbs on top before serving. Cut into wedges and enjoy!