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Potato-Chip Frittatas

['5 eggs', '1 1/2 tablespoons milk (any fat content)', 'Salt and pepper', '1 tablespoon olive oil', '1 leek, sliced (about 1/2 cup)', '½ onion, sliced (about 1/2 cup)', '1 carrot, shredded (about 1/2 cup)', '4 tablespoons shredded cheese (such as cheddar or—our favorite—smoked provolone)', 'Potato chips']

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.

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