Potato-Chip Frittatas

• 5 eggs
• 1 1/2 tablespoons milk (any fat content)
• Salt and pepper
• 1 tablespoon olive oil
• 1 leek, sliced (about 1/2 cup)
• 1/2 onion, sliced (about 1/2 cup)
• 1 carrot, shredded (about 1/2 cup)
• 4 tablespoons shredded cheese (such as cheddar or-our favorite-smoked provolone)
• Potato chips

1. 1. Preheat oven to 325u0b0F.
2. 2. Whisk together the eggs, milk, salt, and pepper; set aside.
3. 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. 4. Add the carrot; cook for 1 minute more. Remove from heat.
5. 5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
6. 6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
7. 7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.

eggs, milk, salt, olive oil, onion, carrot, shredded cheese, chips

Taken from www.epicurious.com/recipes/food/views/potato-chip-frittatas-351289 (may not work)