Today I have the pleasure of introducing you to my newest snack obsession, Pasta Chips. I'll admit that I couldn't wait to taste every flavor and then I mostly just wanted to munch away while watching a great movie. But what makes these special is that each variety is its own little flavor bomb and really deserves to be used in some way other than just shoved into my mouth in record speed. So, I think the only practical solution is that, from now on, I just buy two bags of each!
So I was long overdue for showing eggs some proper respect and taking the time to create an actual meal. Maybe even with a civilized glass of wine. The great thing about making frittatas is that you can customize the vegetables and herbs to whatever you have on hand. And since I especially liked the marinara Pasta Chip flavor, I went with basil, mozzarella cheese and a good crisp white wine for my frittata.
Did I tell you one of the flavors is Alfredo? Alfredo! You can see the full line of flavors on their web site and even click here to grab a discount coupon so you can stock up. Remember, one bag for munching, one bag for frittata making. Enjoy!
Prep Time: 25 Minutes
Cook Time: 20 - 25 Minutes
Ingredients (2 Servings)
- 1 Tablespoon unsalted butter
- 4 oz. Pasta chips (I used the Marinara flavor)
- 1 Tablespoon olive oil
- 1 Onion, peeled and diced
- 1 Red potato, diced
- 8 Cherry tomatoes, halved or quartered
- 4 Eggs
- 1/2 Cup milk
- 1/2 Cup shredded mozzarella cheese
- 2 Tablespoons chopped fresh basil
- 1/4 Teaspoon salt, or to taste
- 1/4 Teaspoon black pepper
Crush the pasta chips in a food processor or by placing them in a plastic bag and using a rolling pin. It's not necessary to turn them into dust and it's OK if there are some larger pieces. Generously coat two 4" spring-form pans with the butter and divide the crushed chips evenly into each. Reserve about a tablespoon of the crushed chips to include in the filling. Roll the crushed chips around the pans to lightly coat the sides.
Add the olive oil and diced onion to a large pan and saute on medium heat until the onions are translucent. While that's cooking, place the diced potato in a dish and microwave for 5 minutes to soften. Add the potatoes to the saute pan and continue cooking for a few minutes until the onions and potatoes begin to lightly brown.
Stir in the tomatoes and basil and continue cooking for an additional 5 minutes. Season with salt and pepper and set aside to cool slightly.
In a separate bowl, whisk together the eggs and milk. Add in the onion mixture along with the cheese and the reserved tablespoon of crushed chips. Divide equally into the prepared pans, place on a baking sheet and bake for 20 - 25 minutes or until the eggs are set.
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