Spicy Potato Frittata with Chives - Kraft Recipes Top
Comida Kraft
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Spicy Potato Frittata with Chives

Prep Time
Total Time

6 servings

Sliced potatoes lend a hearty appeal to this tasty frittata for three. We added chives and crushed red pepper for color and flavor.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Heat oil in medium ovenproof skillet on medium heat. Add potatoes; cook 10 to 15 min. or just until tender, stirring occasionally.
  • Whisk eggs and milk in medium bowl until blended. Stir in 1/2 cup cheese, chives and crushed pepper; pour over potatoes.
  • Bake 20 to 25 min. or until knife inserted in center comes out clean.
  • Heat broiler. Sprinkle frittata with remaining cheese. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.

Special Equipment Needed

Serving Suggestion

For a delightful brunch idea, serve this Spicy Potato Frittata with Chives with a seasonal fruit salad.

Store Potatoes in Darkness

Store potatoes away from direct sunlight. Prolonged exposure to light can cause potatoes to develop a green tinge, which tastes bitter and can be toxic if eaten in large quantities. Trim off any green areas before using potatoes.

Snip Fresh Chives Instead of Chopping

When a recipe calls for chopped fresh chives, give them a snip instead. Hold a small bunch of chives together. Starting at one end, use kitchen scissors to snip the chives into small pieces. This technique is easier and makes cleaner cuts than using a knife.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 210
Total fat 13g
Saturated fat 4.5g
Cholesterol 200mg
Sodium 220mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 2g
Protein 13g
% Daily Value
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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