LAY'S® Potato Chip Caramelized Onion Frittata
Almost like a Spanish tortilla omelet, this rich frittata is perfect for weekend brunch.
Original recipe (1×) yields 6 servings
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eggs1212
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35% heavy cream1/2 cup1/2 cup
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salt1/4 tsp1/4 tsp
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black pepper1/4 tsp1/4 tsp
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finely chopped fresh parsley, divided3 tbsp3 tbsp
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finely chopped fresh chives2 tbsp2 tbsp
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finely chopped fresh dill1 tbsp1 tbsp
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olive oil1 tbsp1 tbsp
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diced red bell pepper1/2 cup1/2 cup
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caramelized onions1/2 cup1/2 cup
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LAY'S® Classic Potato Chips6 cups6 cups
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butter2 tbsp2 tbsp
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shredded mozzarella cheese1 cup1 cup
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Energy
Total: 5747.16 kcal
-
Fat
Total: 405.781 g
-
Saturated
Total: 132.264 g
-
Trans
Total: 1.12703 g
-
Monounsaturated
Total: 65.7345 g
-
Polyunsaturated
Total: 15.9061 g
-
Carbs
Total: 344.387 g
-
Fiber
Total: 24.8102 g
-
Sugars
Total: 25.1868 g
-
Protein
Total: 168.199 g
-
Cholesterol
Total: 2374.9 mg
-
Sodium
Total: 6237.62 mg
-
Calcium
Total: 2128.42 mg
-
Magnesium
Total: 152.097 mg
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Potassium
Total: 8779.37 mg
-
Iron
Total: 23.7636 mg
-
Zinc
Total: 13.8401 mg
-
Phosphorus
Total: 2227.14 mg
-
Vitamin A
Total: 2201.28 µg
-
Vitamin C
Total: 120.891 mg
-
Thiamin (B1)
Total: 0.3682 mg
-
Riboflavin (B2)
Total: 3.30629 mg
-
Niacin (B3)
Total: 1.7173 mg
-
Vitamin B6
Total: 1.40459 mg
-
Folate equivalent (total)
Total: 342.978 µg
-
Folate (food)
Total: 342.978 µg
-
Vitamin B12
Total: 6.75197 µg
-
Vitamin D
Total: 12.8784 µg
-
Vitamin E
Total: 11.12 mg
-
Vitamin K
Total: 226.847 µg
-
Water
Total: 748.422 g
Ingredients
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eggs1212
-
35% heavy cream1/2 cup1/2 cup
-
salt1/4 tsp1/4 tsp
-
black pepper1/4 tsp1/4 tsp
-
finely chopped fresh parsley, divided3 tbsp3 tbsp
-
finely chopped fresh chives2 tbsp2 tbsp
-
finely chopped fresh dill1 tbsp1 tbsp
-
olive oil1 tbsp1 tbsp
-
diced red bell pepper1/2 cup1/2 cup
-
caramelized onions1/2 cup1/2 cup
-
LAY'S® Classic Potato Chips6 cups6 cups
-
butter2 tbsp2 tbsp
-
shredded mozzarella cheese1 cup1 cup
-
Energy
Total: 5747.16 kcal
-
Fat
Total: 405.781 g
-
Saturated
Total: 132.264 g
-
Trans
Total: 1.12703 g
-
Monounsaturated
Total: 65.7345 g
-
Polyunsaturated
Total: 15.9061 g
-
Carbs
Total: 344.387 g
-
Fiber
Total: 24.8102 g
-
Sugars
Total: 25.1868 g
-
Protein
Total: 168.199 g
-
Cholesterol
Total: 2374.9 mg
-
Sodium
Total: 6237.62 mg
-
Calcium
Total: 2128.42 mg
-
Magnesium
Total: 152.097 mg
-
Potassium
Total: 8779.37 mg
-
Iron
Total: 23.7636 mg
-
Zinc
Total: 13.8401 mg
-
Phosphorus
Total: 2227.14 mg
-
Vitamin A
Total: 2201.28 µg
-
Vitamin C
Total: 120.891 mg
-
Thiamin (B1)
Total: 0.3682 mg
-
Riboflavin (B2)
Total: 3.30629 mg
-
Niacin (B3)
Total: 1.7173 mg
-
Vitamin B6
Total: 1.40459 mg
-
Folate equivalent (total)
Total: 342.978 µg
-
Folate (food)
Total: 342.978 µg
-
Vitamin B12
Total: 6.75197 µg
-
Vitamin D
Total: 12.8784 µg
-
Vitamin E
Total: 11.12 mg
-
Vitamin K
Total: 226.847 µg
-
Water
Total: 748.422 g
Cooking Guide
Preheat oven to 350°F.
In large bowl, whisk together eggs, cream, salt and pepper. Stir in 2 tbsp parsley, chives and dill.
In deep 10-inch ovenproof skillet set over medium heat, add oil. Add red pepper and cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Transfer to egg mixture.
Stir caramelized onions and 4 cups LAY'S® Original Potato Chips into egg mixture.
In separate skillet set over medium heat, melt butter. Pour egg mixture into skillet and cook for 3 to 5 minutes or until eggs start to set around the edges. Sprinkle with mozzarella.
Transfer to oven. Cook for 10 to 15 minutes or until eggs are set. Invert frittata onto cutting board or serving dish. Cut into wedges. Sprinkle with remaining parsley and serve with remaining chips.
Made with
LAY'S® Classic Potato Chips
