Weekday Vegetarian: Potato Chip Frittatas
Photo: Emma Alter
We have a federal election coming up on Monday, and my son has been working about 15 hours a day for the past three weeks hoping to get our candidate elected. I'm not good about doing things like door-to-door canvassing as he has been doing, so I'm helping out in the best way I know how. I've been taking food treats in for the volunteers and staff. This week my daughter and I have taken an array of sandwiches, including my son's favourite made with chickpea salad, chocolate cupcakes, some garlic and chive puff pastries, some corn muffins and today I took in these potato chip frittatas.
With only two days left until voting day, I knew it would be a mad house in the office and I wanted something protein rich that people could just pick up with one hand and put in their mouths, and then go on with their work. These little frittatas were just what I was looking for. The recipe calls for putting them into 6 cup muffin tins with the idea of having individual frittatas, but I doubled the recipe and put them into two 12 cup tins to get frittata bites. I had a leek left over from my leek tart earlier this week, but you can always use a whole onion instead.
This recipe is from Time For Dinner by Pilar Guzman, Jenny Rosenstrach and Alanna Stang.
Potato Chip Frittata
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)
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.