Muffin Tin Potato-Chip Frittatas

at-a-glance

Serves 6

Prep Time: N/A

Cook Time: 12-15 minutes

Just because you wear a suit and talk about collateral loan obligations all day doesn’t mean you’re not allowed to get excited about a cupcake tin anymore. These mini meals, all made in a muffin tin, please every diner at the table—from the 36-inch kind to the 36-year kind.

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. 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.

Find out more about this recipe on Mom Appetit's blog.

Excerpted from Time for Dinner: Strategies, Inspiration, and Recipes for Family Meals Every Night of the Week, Pilar Guzmán, Jenny Rosenstrach and Alanna Stang, Chronicle Books (July, 2010)

Recipe photo by Andrea Chu