Savory Spinach & Potato Frittata with Chives
This Savory Spinach & Potato Frittata combines the earthy flavors of tender potatoes and fresh spinach with the aromatic notes of chives and rosemary, creating a delightful dish suitable for any time of day. Originating as a crustless quiche, this frittata is versatile and can easily accommodate your favorite ingredients, such as leeks and bacon or smoked salmon. Perfectly cooked and broiled to perfection, this frittata can be enjoyed warm, at room temperature, or even chilled, making it an ideal choice for breakfast, brunch, lunch, or a light dinner with a fresh salad on the side.
N/A
Servings
240
Calories
10
Ingredients
Ingredients
Vegetable oil
1 (teaspoon)
Butter
2 (tablespoons)
Potatoes
2 (peeled and cubed)
Chopped fresh rosemary
1 (teaspoon or 1 teaspoon dried rosemary)
Salt & freshly ground black pepper
to taste
Fresh spinach
1 (bunch)
Eggs
10
Whipping cream
1/4 (cup)
Gruyere cheese
1/2 (cup, grated)
Chives
1/2 (cup, chopped)
Instructions
1
In a 10-inch skillet, heat the vegetable oil and 1 tablespoon of butter over medium heat.
2
Add the peeled and cubed potatoes, sautéing them until they are golden brown and tender, about 8-10 minutes.
3
Sprinkle the sautéed potatoes with chopped rosemary, and season generously with salt and freshly ground black pepper. Transfer them to a bowl and set aside.
4
Wipe the skillet clean to remove any residue from the potatoes.
5
In a saucepan over medium heat, wash and stem the spinach. Place the spinach in the saucepan, cover, and steam until tender, approximately 2 minutes.
6
Remove the spinach from heat, place it in a colander to cool slightly, and squeeze out any excess water before chopping it finely.
7
In a large mixing bowl, beat together the eggs and whipping cream until well combined. Stir in the grated Gruyere cheese and chopped chives, seasoning the mixture with salt and pepper to taste.
8
Fold in the reserved sautéed potatoes and chopped spinach into the egg mixture, ensuring even distribution.
9
Preheat the broiler to high.
10
Return the skillet to medium-low heat, adding the remaining tablespoon of butter. Allow the butter to melt and coat the skillet.
11
Pour the egg mixture into the skillet, cooking slowly and gently until the bottom begins to set, about 10 minutes. Stir occasionally to prevent sticking, but allow the top to remain slightly liquid.
12
Carefully place the skillet under the broiler, watching closely until the top is fully set and lightly browned, about 2-4 minutes.
13
Once cooked, carefully invert the frittata onto a serving platter and cut into wedges. Serve warm or at room temperature.
Nutrition Information
16.5g
Fat
11.5g
Carbs
16g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Spinach & Potato Frittata?
It is a crustless quiche-like dish made with potatoes, fresh spinach, eggs, and Gruyere cheese, flavored with chives and rosemary.
How many eggs are required for this recipe?
This recipe requires 10 large eggs.
What type of cheese is used in this frittata?
The recipe calls for 1/2 cup of grated Gruyere cheese.
Can I use dried rosemary instead of fresh?
Yes, you can substitute the 1 teaspoon of fresh rosemary with 1 teaspoon of dried rosemary.
How many potatoes do I need?
You will need 2 potatoes, which should be peeled and cubed.
How do I prepare the spinach?
Wash and stem the spinach, steam it for 2 minutes until tender, squeeze out excess water, and chop it finely.
What size skillet is recommended?
A 10-inch skillet is recommended for cooking the frittata.
What are the nutritional facts per serving?
Each serving contains 240 calories, 16.5g of fat, 11.5g of carbohydrates, and 16g of protein.
Is this recipe vegetarian?
Yes, the base recipe is vegetarian as it contains no meat.
How long should I sauté the potatoes?
Sauté the cubed potatoes for 8-10 minutes until they are golden brown and tender.
What kind of cream is used in the egg mixture?
The recipe uses 1/4 cup of whipping cream.
How much butter is needed?
The recipe requires 2 tablespoons of butter in total.
Can I serve this frittata cold?
Yes, it can be served warm, at room temperature, or even chilled.
How do I finish the top of the frittata?
The frittata is finished under a high broiler for 2-4 minutes until the top is set and lightly browned.
What are some suggested variations?
You can add leeks and bacon or smoked salmon to customize the flavor.
When is this dish typically served?
It is suitable for breakfast, brunch, lunch, or a light dinner.
How many chives should I use?
The recipe calls for 1/2 cup of chopped chives.
What should I serve as a side?
A fresh salad is a perfect accompaniment to this dish.
How long does the egg mixture cook on the stovetop?
It should cook slowly over medium-low heat for about 10 minutes until the bottom begins to set.
Do I need to peel the potatoes?
Yes, the instructions specify that the potatoes should be peeled and cubed.
How much vegetable oil is used?
Only 1 teaspoon of vegetable oil is used to heat the skillet.
What is the first step in making the frittata?
The first step is to heat vegetable oil and 1 tablespoon of butter in a 10-inch skillet.
Why must I squeeze the spinach?
Squeezing the spinach removes excess water, preventing the frittata from becoming soggy.
Should I stir the eggs while they cook on the stove?
Yes, you should stir occasionally to prevent sticking while allowing the top to remain slightly liquid before broiling.
Is this recipe easy to make?
Yes, it is tagged as an 'easy recipe' and takes approximately 10-15 minutes of active stovetop time.
How many ingredients are in this recipe?
There are 10 main ingredients including seasonings.
What is the texture of the potatoes?
The potatoes should be golden brown on the outside and tender on the inside.
How do I remove the frittata from the pan?
Carefully invert the frittata onto a serving platter once it is fully cooked.
Is there any salt or pepper in the recipe?
Yes, both the potatoes and the egg mixture are seasoned with salt and freshly ground black pepper to taste.
Can I use this recipe for meal prep?
Yes, because it can be eaten chilled or at room temperature, it is excellent for advance preparation.