POTATO, SPINACH & CHIVE FRITTATA

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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

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