Vegetable Frittata with Pasta Chip Crust

Preheat oven to 350ºF.

For the crust, crush 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 okay if there are some larger pieces. Generously coat two 4″ springform pans with butter and divide crushed chips evenly into each. Reserve about 1 tablespoon of the crushed chips to include in the filling. Roll crushed chips around pans to lightly coat sides.

For the filling, add olive oil and diced onion to a large pan and saute on medium heat until the onions are translucent. While that’s cooking, place diced potato in a dish and microwave for 5 minutes to soften. Add potatoes to saute pan and continue cooking for a few minutes until onions and potatoes begin to lightly brown.

Stir in 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 eggs and milk. Add in onion mixture along with cheese and reserved tablespoon of crushed chips. Divide equally into prepared pans. Place on a baking sheet and bake for 20–25 minutes or until eggs are set.