Start by melting the butter in a large oven-safe skillet over medium heat. Once melted, add the thinly sliced sweet onion along with a pinch of salt. Cook, stirring occasionally, until the onions are soft and golden brown, about 15 to 20 minutes.
While the onions are caramelizing, crack the eggs into a mixing bowl. Add in the heavy cream or half and half, and season with salt and pepper. Whisk together until well combined. Then, stir in the chopped fresh herbs and minced garlic.
Once the onions are caramelized, reduce the heat to low and pour the egg mixture over the onions in the skillet. Sprinkle the grated cheese evenly over the top, followed by the kettle-cooked potato chips. Gently press the chips into the egg mixture to ensure they are evenly distributed.
Preheat your oven to 375°F (190°C). Once preheated, transfer the skillet to the oven and bake for about 20 to 25 minutes, or until the frittata is set in the center and lightly golden on top.
Remove the frittata from the oven and let it cool slightly. Before serving, sprinkle a generous amount of Parmesan cheese and additional chopped fresh herbs on top for an extra burst of flavor. Slice into wedges and enjoy!
