Potato Chip Frittatas

This recipe is from Time For Dinner by Pilar Guzman, Jenny Rosenstrach and Alanna Stang.

Potato Chip Frittata
5 eggs 1 1/2 tbsp milk salt and pepper 1 tbsp olive oil 1 leek, sliced 1/2 onion, sliced 1 carrot, shredded 4 tbsp shredded cheese (I used sharp cheddar) potato chips

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

I found this interesting recipe on this website http://www.treehugger.com/files/2011/04/weekday-vegetarian-potato-chip-fritta...