Potato Chip Omelet – a delicious recipe with eggs, heavy cream, freshly ground white pepper, parsley, fresh chives, chips. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Preheat the oven to 375u00b0F. In a large bowl, whisk the eggs, cream, white pepper, parsley, and chives together until combined. Fold in the potato chips until they are completely covered in the egg mixture, but try not to crush the chips too much. Let stand for 10 minutes, until the chips soften slightly.
2
2. Heat the butter in an ovenproof 12-inch nonstick skillet over medium-high heat, swirling the pan to coat the bottom completely, until very hot. Carefully pour in the egg mixture and spread it evenly in the pan, then immediately reduce the heat to low. Cook until the eggs are set and the bottom is light golden, about 15 minutes. If the bottom is golden but the eggs are still runny on the top, transfer the skillet to the preheated oven and bake until the eggs are completely set, 3 to 4 minutes.
3
3. To serve, invert a large flat plate over the pan and flip the pan and the plate to invert the omelet onto the plate. Let stand for at least 5 minutes before cutting into wedges and serving.
813
kcal
Calories
42
g
Fat
65
g
Carbs
47
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 7 ingredients. The key ingredients include: 12 large eggs, 3 tablespoons heavy cream, 1/2 teaspoon freshly ground white pepper, 1 tablespoon finely chopped fresh flat-leaf parsley, and more.
Yes, Potato Chip Omelet 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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