Potato-Chip Frittatas

Ingredients

* 5 eggs
* 1 1/2 tablespoons milk (any fat content)
* Salt and pepper
* 1 tablespoon olive oil
* 1 leek, sliced (about 1/2 cup)
* ½ 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

Preparation

1. Preheat oven to 325°F.

2. Whisk together the eggs, milk, salt, and pepper; set aside.

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. Add the carrot; cook for 1 minute more. Remove from heat.

5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.

6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.

7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.