Potato Chips Omelette Recipe

Potato Chips Omelette is being viralled in social media nowadays. Since Mr husband bought a pack of Lay's potato chips, let's try it out! We fried it in the conventional way instead of boiling it using the chip wrapper because it's way faster. We also believe that the plastic wrapper is not safe to be heated in boiling water.

Ingredients

4 large eggs, beaten

0.5 cups Lay's Salt& Vinegar potato chips (about 2 ounces), crushed

2 tbsp. oil

1small onion, chopped

0.25 cups medium sized brocolli florets only

0.25 cups julienned carrots

0.25 cups shredded salmon

50g cream cheese or 2 slices of cheddar cheese

20g cheese sauce powder

60ml warm water

In large bowl, combine all ingredients.

In 10-inch nonstick skillet, heat oil on medium-low. Add onion, 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.

Dissolve cheese sauce powder in warm water and serve as dip.

Enjoy!