Potato Spinach Chive Frittata Recipes

POTATO, SPINACH & CHIVE FRITTATA

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.

SPINACH AND POTATO FRITTATA

Steps:

• Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

SPINACH & POTATO FRITTATA

Steps:

• Combine spinach, hash brown potatoes, carrot, red pepper,, green onion and basil in large bowl.
• Stir in eggs, mayonnaise and sour cream. Season with salt and pepper. Spray 9-inch square baking pan with cooking spray.
• Spread egg mixture in pan.
• Bake in preheated 350F oven until knife inserted in center comes out clean, about 35-40 minutes.

POTATO CHIVE FRITTATA

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.

SPINACH AND POTATO FRITTATA

Steps:

• Heat olive oil in a medium skillet over medium heat.
• Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm.
• Mix in spinach, green onions and garlic.
• Season with salt and pepper.
• Continue cooking 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat eggs and milk.
• Pour into skillet over the vegetables.
• Sprinkle with cheddar cheese.
• Reduce heat to low.
• Cover.
• Cook 5 to 7 more minutes or until eggs are firm.
• Cut into wedges and serve.