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Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
55 mins
If we just don't feel like babysitting eggs for an omelet, we turn to the classic frittata. It's become one of our brunch recipe staples because of how quick, easy and versatile they are to whip up (plus, they make surprisingly delicious leftovers!). While we love filling frittatas with any veg we have on hand, we thought we'd add a bit of a salty, savory twist to this recipe—because who wouldn't want chips for breakfast?
For added crunch, we loaded this baked egg dish with potato chips. We went with sour cream & onion, but feel free to sub in your own favorite flavor! Don't forget to top with chives, sour cream and even more chips to really make this frittata a next level breakfast.
Made it? Let us know how it went in the comment section below!
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1/2
medium yellow onion, minced
- 8
large eggs
- 1/4 cup
sour cream, plus more for garnish
- 1 1/2 cups
sour cream & onion chips, plus more for garnish
- 2 Tbsp.
freshly chopped chives, plus more for garnish
Kosher salt
Freshly ground black pepper
Directions
- Step 1 Preheat oven to 375° and heat oil in a medium skillet over medium heat. Add onion and cook, stirring occasionally, until they are golden and caramelized, 20 to 25 minutes.
- Step 2Meanwhile, combine eggs and sour cream in a large bowl and whisk to combine. Add chips and chives and stir to combine. Let sit 10 minutes, then season with salt and pepper.
- Step 3When onions are caramelized, pour egg mixture into skillet and stir to evenly distribute potato chips.
- Step 4Transfer skillet to oven and bake until eggs are just set, 10 to 12 minutes.
- Step 5Let cool 5 minutes then garnish with sour cream, more chips, and more chives before serving.
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