Potato-Chip Frittatas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- salt and pepper
- 1 tablespoon olive oil
- potato chips
- 5 eggs
- 1 1/2 tablespoons milk (any fat content)
- 1 leek, sliced (about 1/2 cup)
- â½ onion, sliced (about 1/2 cup)
- 1 carrot, shredded (about 1/2 cup)
- 4 tablespoons shredded cheese (such as cheddar or—our favorite—smoked provolone)
Preparation 1. Preheat oven to 325°F. 2. Whisk together the eggs, milk, salt, and pepper; set aside. 3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes. 4. Add the carrot; cook for 1 minute more. Remove from heat. 5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables. 6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each. 7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.
Preparation 1. Preheat oven to 325°F. 2. Whisk together the eggs, milk, salt, and pepper; set aside. 3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes. 4. Add the carrot; cook for 1 minute more. Remove from heat. 5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables. 6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each. 7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.
