ALL YOU NEED ARE EGGS & POTATO CHIPS TO MAKE THIS INSANELY DELICIOUS BREAKFAST

Ingredients

• 4 Large Eggs (room temperature, lightly beaten)
• 1/4 teaspoon Salt (fine sea salt)
• 1/8 teaspoon Black Pepper (freshly ground)
• 1/8 teaspoon Garlic Powder
• 1/8 teaspoon Smoked Paprika (adds subtle smoky flavor)
• 2 ounces Sour Cream and Onion Kettle Chips (crushed lightly, keep some larger pieces for crunch)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 1 teaspoon Olive Oil (extra‑virgin for flavor)
• 1 tablespoon Fresh Chives (finely chopped, optional garnish)

Instructions

1. Beat the Eggs

   Crack the four large eggs into a glass mixing bowl and beat lightly with a fork until just combined.

   Time: PT30S

2. Season the Egg Mixture

   Add salt, pepper, garlic powder, and smoked paprika to the beaten eggs. Stir gently to incorporate.

   Time: PT30S

3. Fold in the Chips

   Lightly crush the sour‑cream‑and‑onion kettle chips so they’re in bite‑size pieces, then fold them into the egg mixture until each chip is coated but still retains some crunch.

   Time: PT30S

4. Preheat the Skillet

   Place the non‑stick skillet over medium heat. Add the butter and olive oil, letting the butter melt and the oil heat up.

   Time: PT30S

   Temperature: Medium heat

5. Pour the Egg‑Chip Mixture

   When the butter‑oil mixture is shimmering, pour the entire egg‑chip mixture into the skillet, spreading it evenly.

   Time: PT30S

   Temperature: Medium heat

6. Cook the First Side

   Let the tortilla cook undisturbed until the edges firm up and the bottom is lightly golden, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Flip the Omelette

   Place a plate over the skillet, invert the pan to flip the tortilla onto the plate, then slide it back into the skillet to cook the other side.

   Time: PT30S

   Temperature: Medium heat

8. Finish Cooking

   Cook the second side for another 1 minute, just until the top sets and the chips stay crisp.

   Time: PT1M

   Temperature: Medium heat

9. Plate and Garnish

   Slide the finished chip omelette onto a serving plate, sprinkle with chopped chives, and serve immediately.

   Time: PT30S

Nutrition Facts

Calories

570

Protein

20 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g