8 eggs
62ml sour cream
200g roasted red peppers (store bought or home made)
45ml thyme leaves
140 potato crisps (chacalaka/tomato sauce/cheese and onion)
30ml butter
50-100g goats cheese
Preheat your oven to 180℃.
Crack the eggs in a large mixing bowl and whisk together.
Add the sour cream, season the mixture with salt and pepper and whisk again.
Chop the roasted peppers into chunks and add to the egg mixture.
Add the thyme leaves and all of the potato chips.
Mix everything together with a spatula.
Place an ovenproof frying pan on medium heat, add the butter and wait for it to melt.
Add the frittata mixture to the pan and stir around for a few minutes, lightly scraping the bottom of the pan.
Spread the ingredients evenly with the spatula and place the pan in the oven.
Bake for about 10 minutes, or until the frittata is set.
Dot the goats cheese on the frittata’s surface and serve warm with a side salad.
My Whisk and I 