Sauté the Vegetables Shred the cabbage and grate the carrot and potato. Set aside.

Heat 2 tablespoons of olive oil in a pan over medium heat.

Add the chopped onion and sauté for 3-5 minutes until softened.

Stir in the grated carrot and potato, sauté for 5 more minutes.

Add the shredded cabbage, season with salt, and cook for 5-7 minutes, stirring occasionally.

Prepare the Egg Mixture In a bowl, whisk 3 eggs with a pinch of salt. Set aside.

Cook the Frittata Pour the egg mixture evenly over the sautéed vegetables in the pan.

Reduce the heat to low, cover the pan, and cook for 10 minutes until the eggs are nearly set.

Using a plate, carefully flip the frittata to cook the other side. Return it to the pan.

Sprinkle the grated cheese on top and cook uncovered for 3-5 more minutes until the cheese melts.

Garnish and Serve Remove the frittata from the heat and garnish with fresh parsley.

Slice and serve warm.