Heat a non stick pan,add olive oil and saute onion slices for 30 seconds.Arrange potato slices over onion,add salt and alittle water.Cover and cook for 2 minutes on low flame.
Now potatoes are tender.Add shredded spinach,carrot and tomato.cover and cook for 1 minute on low flame.
Meanwhile beat eggs,add cream,black pepper powder,salt and cheese.Whisk and pour over vegetables.cook for 2-3 minutes on low flame.
Meanwhile take all the ingredients of chutney in a grinding jar,add a little water and grind to a paste.Take out in a cup.Chutney is ready.
Now flip the frittata and further cook for 2-3 minutes on low medium flame till golden.Take out.Frittata is ready to serve.
Serve hot with green chutney.
