New Potato and Chive Frittata

Shalom, everybody! I hope that Passover is treating you well so far, and that your leavened bread cravings are few and far between. I'm not Jewish, but the boyfriend is, so in our apartment we are chametz-free until next Tuesday evening. Let me tell you, it is difficult to be a vegetarian during Passover. Not only is bread forbidden, other no-no's include all grains, legumes, and corn. That doesn't leave much to work with when meat isn't an option. But we've been doing all right and managed to host a lovely seder on Monday evening anyway.

Walter was excited about the seder

Today's recipe was a casual mid-Passover meal we had last night. Made simply from potatoes, eggs, chives, salt, and pepper, this frittata still manages to be delicious. (I meant to include some asparagus in it, and I'm still putting that as an option in the recipe, but my asparagus went bad in the fridge so I had to leave it out last night, as you can see in the picture.)

This frittata is a total snap to prepare (once you've got your potatoes sliced up). And it goes great with matzo!

New Potato and Chive Frittata
  • 1 1/2 pounds new potatoes, washed and sliced thinly
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (optional)
  • 8 eggs, lightly beaten
  • 1/4 cup fresh chives, chopped
  • Salt and pepper
Place the potatoes in a steamer basket and steam for 3 minutes. Add the asparagus, if using, and steam an additional minute. (Just steam the potatoes for 4 minutes straight if not including asparagus.) Remove from heat.

Preheat your broiler. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the potatoes (and asparagus) to the skillet and cook a few minutes or until the potatoes are just starting to turn golden brown. Season with salt and pepper and sprinkle the chives onto the potatoes. Add the eggs to the skillet, turn the heat to low, cover, and cook for about 5 minutes or until the eggs are mostly set. Uncover the skillet and place it under the broiler for 1-2 minutes or until the top is just beginning to brown. Cut into 4 wedges and serve.