Clean and chop the spring onions. Crush the garlic. Peel and grate the carrot and the beetroot. Wash the parsley and chop it.
Heat the oil in a non-stick pan. Fry the spring onions, the carrot and the beetroot over a low fire until they are soft, around three to four minutes. While the vegetables are getting done, crack the eggs into a bowl and season them with salt and pepper. Mix the eggs well with a fork.
Add the parsley and the garlic to the vegetables and fry for another minute. Spread the egg mixture over the vegetables and cover the pan with a lid.
When the egg has largely set, flip the frittata or finish it under the grill. All my pans have plastic handles, that’s why I always flip my frittata. This is a bit tricky, but not as difficult as it sounds. I loosen the border of the frittata with a spatula and make sure that it does not stick to the pan. Then I place a flat plate over the pan and turn it. Now the frittata should be in one piece on your plate. From the plate I slide the frittata back into the pan and give it another two minutes.
If you use the grill, just place the pan under the grill and wait that the egg-mixture takes on a lovely, bronze colour. Enjoy!