Spicy Potato Frittata With Chives Recipes

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SPICY POTATO FRITTATA WITH CHIVES



Spicy Potato Frittata with Chives image

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

2 Tbsp. olive oil
1 large baking potato (1/2 lb.), peeled, thinly sliced
6 eggs
3/4 cup milk
1 cup KRAFT Shredded Mozzarella Cheese, divided
1 Tbsp. chopped fresh chives
1/2 tsp. crushed red pepper

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 CHIVE FRITTATA



Potato Chive Frittata image

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

1 lb tiny new potatoes
3 tablespoons olive oil
1/3 cup all-purpose flour
1/4 cup fresh chives, chopped
3/4 teaspoon baking powder
1/2 teaspoon pepper
8 large eggs
1 (15 ounce) container part-skim ricotta cheese
8 ounces low-fat cheddar cheese, grated (2 percent)

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.

NO-FRY SPICY POTATO SKINS



No-Fry Spicy Potato Skins image

These tasty potato skins are lower in fat than the original version because they are baked and not fried. Serve them with ketchup or sour cream, you can sprinkle green onions into the sour cream to brighten the dish up a bit and get everyone in a party mood!

Provided by Candice

Categories     Appetizers and Snacks     Spicy

Yield 24

Number Of Ingredients 7

4 large russet potatoes
¼ cup olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoons chili powder
1 ½ teaspoons curry powder
1 ½ teaspoons ground coriander seed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
  • Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
  • Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 11 g, Fat 2.4 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 102.4 mg, Sugar 0.5 g

POTATO, SPINACH & CHIVE FRITTATA



Potato, Spinach & Chive Frittata image

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

1 teaspoon vegetable oil
2 tablespoons butter
2 potatoes, peeled & cubed
1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary
salt & freshly ground black pepper
1 bunch spinach
10 eggs
1/4 cup whipping cream
1/2 cup grated gruyere cheese
1/2 cup chopped chives

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 FRITTATA



Potato Frittata image

Looking for an egg dish? Then check out this delicious potato frittata that can be ready in 25 minutes - perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 8

6 eggs
1/3 cup milk
1/2 teaspoon salt
Dash black pepper
1/4 cup chopped roasted red bell peppers (from a jar)
2 tablespoons chopped fresh chives
2 tablespoons vegetable oil
3 cups frozen southern-style hash brown potatoes (from 32-oz bag)

Steps:

  • In medium bowl, beat eggs, milk, salt and black pepper with wire whisk until well blended. Stir in roasted peppers and chives; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 4 to 5 minutes, stirring frequently, until thawed.
  • Reduce heat to medium-low. Stir egg mixture; pour over potatoes in skillet. Cover; cook 8 to 10 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 8 wedges to serve.

Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 320 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g

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