Easy Blue Chip Frittata

Whip up something tasty for a quick and easy bite to eat. Handy for brunch, late night, easy dinner.... you name it.

Blue Chip Frittata Recipe

After a long day... sometimes ya just don't feel like cooking. But you're so hungry, a PB+J is not gonna do it. Here's a quick and simple fave of ours. And it starts with blue corn chips- though most any corn chip will do.

Ingredients:

Organic gluten-free blue corn chips- enough for one layer in an ovenproof omelette pan

A handful of organic grape or cherry tomatoes, halved

A spoonful of chopped roasted red peppers or sliced pickled jalapeños

2-3 oz. crumbled Greek feta or goat cheese (or vegan cheese)

4 large organic free-range eggs

1/3 Greek yogurt

Fresh chopped basil, parsley or cilantro

Sea salt and fresh ground pepper

Instructions:

Preheat the oven to 375ºF.

Lightly oil an oven proof 8-inch omelet pan.

Layer the blue corn chips into the bottom of the prepared pan. Top the chips with tomatoes and roasted red peppers. Sprinkle with crumbled feta or goat cheese.

Whisk the eggs with the yogurt and chopped herbs till fluffy and pour the mixture all over the chips. Season with sea salt and fresh pepper.

Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden.

How easy is that?

Serves 2.

Make this dairy-free with vegan "cheese" and plain unsweetened non-dairy yogurt.