Potato Chip Frittatas – a delicious recipe with eggs, milk, salt, fresh ground black pepper, olive oil, onion. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 325 degrees.
2
Whisk first four ingredients together in medium bowl and set aside.
3
Heat oil in skillet over medium heat. Add leeks and onion and saute with a pinch of added salt for 5-6 minutes. Add shredded carrots and cook for additional 1 minute. Remove skillet from heat.
4
Butter a 6 cup muffin pan. Divide cheddar cheese evenly between muffin cups, then divide vegetable mixture evenly between muffin cups.
5
Fill each muffin cup 3/4 full with egg mixture. Place a few potato chip on top of each filled muffin cup.
6
Bake until cooked through, 12-15 minutes. Loosen edges of each frittata by running a knife around the edges. Serve immediately.
291
kcal
Calories
21
g
Fat
5
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 5 eggs, 1 1/2 tablespoons milk, salt, fresh ground black pepper, and more.
Yes, Potato Chip Frittatas falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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