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Potato chip frittata

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

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

Method

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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