POTATO-CHIP FRITTATAS

Potato-Chip Frittatas image

Provided by Victoria Granof

Time 30m

Yield Makes 6 servings

Number Of Ingredients 9

5 eggs
1 1/2 tablespoons milk (any fat content)
Salt and pepper
1 tablespoon olive oil
1 leek, sliced (about 1/2 cup)
½ 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)
Potato chips

Steps:

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.