Potato chip frittata

Potato chip frittata

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"You’d be hard-pressed to find anyone who really wants to be at work, so a delicious work lunch is something to look forward to, helping you power through the day. This potato chip frittata is a fun, delicious and affordable lunch to make – even better, you can cook it the night before, then just slice and serve on the day. You can use any chips you like; I used Woolies hand-cooked salted crisps and added the herbs I had on hand. It’s super-quick and easy and cooks in the oven in under 20 minutes. You can add other treats to this lunchbox – something fresh and crisp to get in your 5-a-day in a chilled way.' – Khanya Mzongwana


  • 8 large free-range eggs
  • ½ cup cream
  • 150 g Cheddar
  • 10 g chives, finely chopped, plus extra for serving
  • 10 g parsley, finely chopped, plus extra for serving
  • 5 g thyme, picked
  • 150 g feta
  • 100 g Woolworths hand-cooked sea salt flavoured crisps
  • salt and pepper, to taste
  • 2 T olive oil
  • Spanish smoked paprika, for serving

Cooking Instructions

1. Preheat the oven to 180°C.

2. In a bowl, whisk the eggs, cream, Cheddar and herbs. Crumble in the feta and add the chips, and season with salt and pepper.

3. Heat a pan and add the olive oil. Add the egg mixture and allow to bubble until the edges look mostly cooked, about 5 minutes. Crunch over extra chips, place the frittata in the oven and bake for 15-20 minutes. Remove from the pan carefully and slice like a pizza. This frittata is delicious hot or cold, dusted with smoked paprika.

Find more lunchbox recipes here. 

Videography: Kevashan Moodley and Romy Wilson
Photography: Shavan Rahim
Food assistant: Emma Nkunzana

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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