Recipe courtesy of Molly Yeh
Harissa Potato Chip Frittata
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Frittata:
Harissa Sauce:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
Cook’s Note
Keep leftovers in an airtight container for up to 4 days. Warm a slice in a skillet over medium heat for 5 minutes, or the whole frittata in a 300 degree F oven for 10 minutes.
Looking for Something Else?
Related Pages
- Potato, Sausage and Broccoli Frittata
- Green Beans with Potato Chip Crunch
- Salt and Vinegar Potato Galette
- Salt and Vinegar Potato Salad
- Potato Bagel Breakfast Sandwiches
- Bagel Dogs with Harissa Ketchup
- Pigs in Blankets with Harissa Ketchup and Honey...
- Harissa-Braised Chickpeas with Feta
- Harissa Carrots and Ranch