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 or breakfast recipe staples because of how quick, easy and versatile they are to whip up. 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.
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
4
5 mins
55 mins
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 2
Meanwhile, 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 3
When onions are caramelized, pour egg mixture into skillet and stir to evenly distribute potato chips.
Step 4
Transfer skillet to oven and bake until eggs are just set, 10 to 12 minutes.
Step 5
Let cool 5 minutes then garnish with sour cream, more chips, and more chives before serving.