1. Preheat the oven to 350 degrees. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper and cook stirring until soft about 8 minutes. Transfer to a bowl and wipe out the skillet.
2. Meanwhile, beat the eggs and 1 cup water in a large bowl. Season with salt and pepper. Lightly crush the chips into the egg mixture and let stand, stirring occassionally until the chips are soft, about 10 minutes. Stir in the onion.
3. Heat the remaining 1 tbs olive oil in the skillet over medium heat, swirling to coat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp - 30-35 minutes. Remove from oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.
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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 436 (65%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 1812.9mg||558 %|
|Sodium 622.9mg||21 %|
|Potassium 597.3mg||16 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.5g|
|Protein 54.1g||77 %|
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Calories per serving: 670
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