Ingredients for Potato Chive Frittata
- Tiny New Potatoes
- Olive Oil
- All Purpose Flour
- Fresh Chives
- 1 tsp baking powder
- 1/4 tsp black pepper
- 6 large eggs
- Part Skim Ricotta Cheese
- Low Fat Cheddar Cheese
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How to Make Potato Chive Frittata
- Peel 1.5 lbs 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 1 tsp salt to the boiling water.
- Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
- Drain in a colander and let cool slightly. Once cool enough to handle, cut into 1/2-inch cubes.
- Preheat oven to 350°F (175°C) and arrange rack in the center.
- Heat 1 tbsp olive oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking.
- Add the potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
- In a medium bowl, whisk together 2 tbsp all-purpose flour, 2 tbsp chopped fresh chives, 1 tsp baking powder, and 1/4 tsp black pepper.
- In a separate large bowl, whisk together 6 large eggs, 1/2 cup (4oz) shredded cheddar cheese, and 1/4 cup (2oz) crumbled feta cheese until well combined.
- Gently whisk the flour mixture into the egg mixture until just combined.
- Pour the egg mixture evenly over the potatoes in the skillet.
- Bake for 45-50 minutes, or until the frittata is set and lightly golden brown on top.
- Let cool for 5 minutes before running a small knife around the edge.
- Gently slide the frittata onto a platter and serve warm.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
31g
Carbs
5g
