SPICY POTATO FRITTATA WITH CHIVES
Sliced potatoes lend a hearty appeal to this tasty frittata for three. We added chives and crushed red pepper for color and flavor.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Heat oil in medium ovenproof skillet on medium heat. Add potatoes; cook 10 to 15 min. or just until tender, stirring occasionally.
- Whisk eggs and milk in medium bowl until blended. Stir in 1/2 cup cheese, chives and crushed pepper; pour over potatoes.
- Bake 20 to 25 min. or until knife inserted in center comes out clean.
- Heat broiler. Sprinkle frittata with remaining cheese. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
POTATO, SPINACH & CHIVE FRITTATA
From Food & Drink - the best of the decade, this "crustless quiche" or "flat omlette"is good for breakfast, lunch, brunch or a light dinner!! You can vary the fillings - leek & bacon, smoked salmon & chives, use your imagination - but the method stays the same.
Provided by CountryLady
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil& 1 tbsp of the butter in a 10 inch skillet over medium heat.
- Add potatoes& saute until brown& tender, about 8 to 10 minutes.
- Sprinkle with rosemary, season with salt& pepper and reserve in a bowl.
- Wipe out skillet.
- Wash& stem spinach; place in saucepan on medium heat.
- Cover& steam until spinach is tender, about 2 minutes.
- Place in colander& cool slightly; squeeze out all excess water& chop.
- Stir eggs, cream, cheese, chives, salt& pepper in a large bowl.
- Add potatoes& spinach.
- Preheat broiler to high.
- Place skillet over medium-low heat& add last tbsp of butter.
- When melted, add egg mixture.
- Cook slowly until bottom is set, stirring occasionally, about 10 minutes.
- The top will be slightly liquid.
- Place skillet under broiler until top is just set.
- Turn onto a serving platter& cut into wedges.
Nutrition Facts : Calories 455.3, Fat 29.7, SaturatedFat 13.7, Cholesterol 579.2, Sodium 340.7, Carbohydrate 23.4, Fiber 4.4, Sugar 2.3, Protein 24.9
POTATO CHIVE FRITTATA
I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!
Provided by CookingONTheSide
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
- Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
- Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
- Preheat oven to 350 degrees and arrange rack in center of oven.
- Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
- Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
- Whisk together flour, chives, baking powder and pepper in a bowl.
- Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
- Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
- Let cool 5 minutes.
- Run a small knife around edge of frittata and gently slide onto a platter.
- Serve warm.
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