Potato-Chip Frittatas
Individual-sized frittatas made with eggs, vegetables, and topped with crunchy potato chips. These savory muffin-tin frittatas combine leeks, onions, and carrots with melted cheese and a crispy potato chip topping.
Ingredients
- •5 whole eggs
- •1½ tablespoons milk
- •1 to taste salt and pepper
- •1 tablespoon olive oil
- •1 whole leek
- •½ whole onion
- •1 whole carrot
- •4 tablespoons shredded cheese
- •1 cup potato chips
Cooking Instructions
- 1.
1. Preheat oven to 325°F.
5 min
- 2.
2. Whisk together the eggs, milk, salt, and pepper; set aside.
2 min
- 3.
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.
5 min
- 4.
4. Add the carrot; cook for 1 minute more. Remove from heat.
1 min
- 5.
5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
3 min
- 6.
6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
2 min
- 7.
7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.
15 min
