Potato Chive Frittata

Serve this potato, egg, and cheese casserole with slices of ham or bacon at brunch.

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Potato Chive Frittata
Makes: 8  servings Prep 25 mins Start to Finish 1 hr to 34 hrs


  • 1 pound  small new potatoes
  • 3 tablespoons  olive oil
  • 1/3 cup  all-purpose flour
  • 1/4 cup  chopped fresh chives
  • 3/4 teaspoon  baking powder
  • 1/2 teaspoon  pepper
  • 8 large eggs
  • 1 15 ounce container part-skim ricotta cheese
  • 8 ounces  2-percent Cheddar, grated


1. 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 to 25 minutes. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.

2. Preheat oven to 350 degree F and arrange rack in center. Heat oil in a 10-inch nonstick ovenproof 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 combined well; whisk in flour mixture.

3. 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. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)315,
  • Fat, total(g)20,
  • chol.(mg)249,
  • sat. fat(g)9,
  • carb.(g)12,
  • fiber(g)1,
  • pro.(g)22,
  • sodium(mg)353,
  • Percent Daily Values are based on a 2,000 calorie diet
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