Eggs are what Molly reaches for when her kids are around to make quick and easy meals…and potato chips are what Molly reaches for when her kids aren’t watching as her go-to snack: they’re her kryptonite. This is her combination of the two into a creamy fluffy frittata loaded with gooey goat cheese and topped with a harissa drizzle; it’s good and indulgent at the same time.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 12 large eggs
- 1/2 cup (120 grams) heavy cream
- 1 cup (92 grams) sliced roasted red bell peppers
- Kosher salt and freshly ground black pepper
- 3 tablespoons (41 grams) olive oil
- 1 large yellow onion, sliced
- 8 ounces goat cheese
- 2 cups (68 grams) kettle cooked potato chips
- Flaky salt
- 1 tablespoon each of chopped fresh flat-leaf Italian parsley, mint, cilantro and dill, for serving
- Lemon wedges
- 3 tablespoons (73 grams) harissa
- 2 tablespoons (60 grams) full-fat plain Greek yogurt
- 2 tablespoons (55 grams) mayonnaise
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, whisk the eggs and heavy cream until completely combined. Stir in the roasted red bell peppers, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
- Heat the olive oil in a 12-inch cast-iron or non-stick skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and starting to brown on the edges, about 7 minutes. Pour the egg mixture into the skillet. Dollop the goat cheese all over the eggs. Then, sprinkle the potato chips on top in an even layer. Transfer to the oven to bake until the eggs are set and the edges begin to brown, 15 to 20 minutes.
- In a small mixing bowl, stir together the harissa, yogurt, mayonnaise and lemon juice.
- Remove the frittata from the oven and drizzle with the creamy harissa sauce. Sprinkle with flaky salt, chopped herbs and freshly ground black pepper. Cut into 8 pieces and serve warm, at room temperature or cold. Serve with lemon wedges and extra sauce on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 394 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 313 mg |
| Sodium | 448 mg |
Reviews
I woke up this morning to the episode featuring this recipe. I made it and frankly the potato chips on top were fantastic. I don’t think I’ll ever make a fritata without them again. Next time I’m going to add jalapenos and cheddar instead of goat cheese. And drizzle chili crisp to finish. Thanks Molly!
IMHO
I didn’t make the sauce so my 2 star rating may not be fair, and that probably would have helped this recipe.
I don’t like goat cheese so I used cheddar. The potatoes chips (at least on mine) were soggy when the frittata was done baking.
I didn’t make the sauce so my 2 star rating may not be fair, and that probably would have helped this recipe.
I don’t like goat cheese so I used cheddar. The potatoes chips (at least on mine) were soggy when the frittata was done baking.
I made this today. It was delicious! I did not use kettle cooked potato chips, I just used regular ones and it was still amazing