Lighter Potato Chive Frittata Recipe

Recipe for a healthy potato chive frittata with less fat and fewer calories.
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Can This Recipe Be Saved?

I love to make this frittata but, because it's so fattening, do so only on special occasions. That's when I know there will be plenty of people around to help eat it! But since this dish is easy to prepare and delicious, I would like to serve it more often. Can you make it healthier so I can indulge with less guilt? -- Susan Hekker, Vacaville, California

Original, Full-Fat Recipe

Serves 8
Prep time: 25 minutes
Total time: 1 1/2 hours

1 stick (1/2 cup) unsalted butter, melted
1 pound potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
8 extra-large eggs
1 container (15 ounces) whole-milk ricotta cheese
12 ounces sharp cheddar, grated
1/3 cup all-purpose flour
1/4 cup chopped fresh chives
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper

Nutrition Information

Per serving: 515 calories, 38.5g total fat, 22.5g sat fat, 577 mg sodium, 17g carbs, 480mg calcium, 348mg chol, 26g protein, 1g fiber

Our Healthy Makeover

To downsize this recipe, we boiled the potatoes instead of sauteing them in butter and used part-skim cheese and smaller eggs (see the ingredients lists). Our makeover saves you 200 calories, 19 grams of total fat, 14 grams of saturated fat and 99 mg of cholesterol per serving. Try the frittata with a green salad on the side for a tasty light lunch or supper.

Potato Chive Frittata

Serves 8
Prep time: 25 minutes
Total time: 1 3/4 hours

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 container (15 ounces) part-skim ricotta cheese
8 ounces 2-percent cheddar, grated

Directions

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.

Preheat oven to 350 degrees 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.

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.

Nutrition Information

Per serving: 315 calories, 19.5g total fat, 8.5g sat fat, 353mg sodium, 12g carbs, 425mg calcium, 249mg chol, 22g protein, 1g fiber

 

Originally published in Ladies' Home Journal, April 2007.

 

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