Prep and cook time: 35 minutes Serves 2
organic blue corn chips (enough for one layer in an ovenproof omelet pan)
a few organic grape or cherry tomatoes, halved
a spoonful of chopped, roasted, red peppers
2-3 ounces crumbled feta, goat, or vegan cheese
4 large organic free-range eggs
1/3 cup Greek-style, plain yogurt
fresh chopped basil, parsley, or cilantro
sea salt and fresh ground pepper
Preheat oven to 375 degrees. Lightly oil an ovenproof, 8-inch omelet pan. Layer the blue corn chips onto the bottom of the prepared pan. Top the chips with tomatoes and roasted red peppers. Sprinkle with crumbled cheese. Whisk the eggs with the yogurt and herbs until fluffy and pour the mixture over the chips. Season with sea salt and fresh pepper. Bake in oven for about 20 to 25 minutes, or until the eggs are set and the frittata is golden.
