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Blue Chip Frittata

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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 oz. crumbled feta or goat cheese (or vegan cheese)
4 large organic free-range eggs
1/3 cup  Greek style yogurt
Fresh chopped basil parsley or cilantro
Sea salt and fresh ground pepper

Preheat the oven to 375 degrees F. Lightly oil an oven proof 8-inch omelet pan .Layer the blue corn chips into the bottom of the prepared pan. Top the chips with tomatoes and roasted red peppers. Sprinkle with crumbled feta or goat cheese. Whisk the eggs with the yogurt and chopped herbs till fluffy and pour the mixture all over the chips. Season with sea salt and fresh pepper. Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden.

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