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    You are in: Home / Recipes / Potato Chive Frittata Recipe
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    Potato Chive Frittata

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on September 05, 2009

      Very enjoyable frittata but maybe a wee bit on the bland side for my tastes. It was a wonderful opportunity though to go and cut a handful of my home grown chives to add. Next time I would add lots more chives plus some other herbs from my garden. This did look very pretty and golden when it came out of the oven. Made for Adopt a Tag.

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    • on August 21, 2008

      Except for the fact that I didn't peel the potatoes, the recipe was followed right down the line, & THIS FRITTATA IS VERY TASTY, & I'd happily makd it again! Thanks for a great breakfast! [Tagged, made & reviewed in Zaar Stars Tag Game]

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    • on June 14, 2008

      I made this for a late afternoon lunch and my DH and I loved it. Once the potatoes are cooked, the fritatta goes together very quickly. I think next time I have baked potatoes for dinner, I'll make a couple extra for this dish. I didn't bother peeling the potatoes because they were so small. I did peel a couple and thought it took too much time, so I just cooked them with skin on. This would be great for any meal--breakfast, lunch, or dinner. Made and reviewed for ZWT4.

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    • on June 07, 2008

      Made this for a family brunch. It was good. Mother loved it said it was the best she ever had. I told her she had to get the recipe from Zaar. Used cottage cheese instead of ricotta that is just my preference. Also used American Cheese instead of shredded cheese. Made for ZWT4 for team CHIC CHEFS.nn

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    • on June 06, 2008

      What an outstanding recipe! Honestly, it was delicious and SO easy. Even my kids loved this and came back for seconds (and tried for thirds...) I do think that the ricotta cheese made all the difference in the flavor, giving it a kind of richness that we all loved. I did not use 2% cheddar cheese, because I like my frittatas extra rich. Very nice recipe --- and a "Newly Found Favorite" of mine. Thank you for sharing! I will serve this to company any time they are overnight guests, from now on...

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    • on June 05, 2008

      I really liked this but the menfolk thought it was too bland. Well, DUH, guys, it's supposed to be mild flavored. SO we split the difference, and gave it the four stars. The fresh chives are a must for this, I think. The ricotta gave it a lightness I haven't had from other frittatas in the past. I liked that better for summer fare. Pretty in the pan, but alas I'm a camera dud. I left my peel on my potatoes for some color also. Thanks, Lainey! Made for ZWT4 frittata challenge

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    • on May 29, 2008

      DIVINE!! The texture of this dish is sublime. Dh commented that the extra sharp cheddar didn't come through enough but I thought it was very tasty. Wonderfully easy to make. Absolute comfort food. And did I mention that the texture was incredible?? Made for the Frittata Challenge/Italy/ZWT4. I hope I didnt need a photo because it was gone when I remembered the camera. (sorry!)

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    Nutritional Facts for Potato Chive Frittata

    Serving Size: 1 (203 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 305.8
     
    Calories from Fat 149
    48%
    Total Fat 16.6 g
    25%
    Saturated Fat 6.2 g
    31%
    Cholesterol 234.9 mg
    78%
    Sodium 351.6 mg
    14%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.3 g
    5%
    Protein 21.2 g
    42%

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