Lunch: Potato Chip Omelet

Recipe by The Good Housekeeping Test Kitchen Proof that snacks can make for surprisingly delicious dinners.

Ingredients

8 large eggs
3 c. potato chips
1/4 c. fresh parsley
1/4 tsp. salt
2 tbsp. oil
1 small onion
1/4 tsp. smoked paprika
Arugula salad
baguette

Instructions

In large bowl, combine 8 large eggs, beaten; 3 cups potato chips (about 4 ounces), crushed; 1 ⁄4 cup fresh parsley, chopped; and 1 ⁄4 teaspoon salt.
In 10-inch nonstick skillet, heat 2 tablespoon oil on medium-low. Add 1 small onion, chopped; cook 8 minutes.
Add egg mixture. Stir slowly until edges start to set, then cook undisturbed until top is mostly set.
Cover with large lid and carefully flip. Slide omelet back into pan; cook 5 minutes or until set.
Sprinkle with 1 ⁄4 teaspoon smoked paprika. Serve with arugula salad and baguette.

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