Ingredients:
- 5 eggs
- 1 leek, sliced (about 1/2 cup)
- 1/2 onion, sliced (about 1/2 cup)
- 1 carrot, shredded (about 1/2 cup)
Directions:
- 1. Preheat oven to 325°F.
- 2. Whisk together the eggs, milk, salt, and pepper; set aside.
- 3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes.
- 4. Add the carrot; cook for 1 minute more. Remove from heat.
- 5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
- 6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
- 7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.62 Kcal (417 kJ) | ||
| Calories from fat | 62.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 11% | |
|---|---|---|---|
| Cholesterol | 138.8mg | 46% | |
| Sodium | 117.83mg | 5% | |
| Potassium | 115.31mg | 2% | |
| Total Carbs | 3.43g | 1% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 6.38g | 13% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 72.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 142.32 Kcal (596 kJ) | ||
| Calories from fat | 88.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.86g | 11% | |
|---|---|---|---|
| Cholesterol | 198.29mg | 46% | |
| Sodium | 168.32mg | 5% | |
| Potassium | 164.73mg | 2% | |
| Total Carbs | 4.91g | 1% | |
| Sugars | 1.78g | 5% | |
| Dietary Fiber | 0.94g | 3% | |
| Protein | 9.12g | 13% | |
| Vitamin C | 3.1mg | 4% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 1.3mg | 5% | |
| Calcium | 103.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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