Potato-Chip Frittatas

Ingredients for Potato-Chip Frittatas

• 5 eggs

• 1 1/2 tablespoons milk (any fat content)

• Salt and pepper

• 1 tablespoon olive oil

• 1 leek, sliced (about 80g )

• 1/2 onion, sliced (about 120ml )

• 1 carrot, shredded (about 60g )

• 4 tablespoons shredded cheese (such as cheddar or—our favourite—smoked provolone)

• Crisps

How to make Potato-Chip Frittatas

1. Preheat oven to 163°C.

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 crisps to each.

7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.