GLUTEN-FREE ROSEMARY POTATO FRITTATA
This hearty frittata made with Bisquick™ Gluten Free pancake & baking mix is loaded with red potatoes, eggs, spinach and tomatoes, with a light rosemary flavor-an easy Italian-style breakfast or brunch dish.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Spray tomatoes with cooking spray. In 10- inch nonstick skillet with sloping sides (omelet or crepe pan), cook tomatoes and 1 teaspoon of the rosemary over medium-high heat 4 to 5 minutes or until browned. Remove from heat; place in small bowl. In medium bowl, beat eggs and milk with fork or wire whisk until blended. Stir in Bisquick™ mix, salt and pepper. Set aside.
- In same skillet, heat oil over medium heat. Cook potatoes in oil about 6 minutes, stirring frequently, until tender. Add spinach and remaining 1 teaspoon rosemary; cook 1 to 2 minutes or until spinach is wilted. Reduce heat to low. Spread potatoes and spinach in skillet; top with tomatoes. Pour egg mixture over top. Stir well with rubber spatula. Cover; cook 14 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and set. Sprinkle with cheese. Cover and cook 1 minute longer. Garnish with additional rosemary.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 145 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g
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md jakir hasan
[email protected]I'm not a fan of rosemary, so I substituted thyme in this recipe. It turned out great!
Melissa Zaring
[email protected]This is a delicious and easy-to-make frittata. I love that it's gluten-free and packed with vegetables.
graham nyerenyere
[email protected]I'm not sure what went wrong, but my frittata turned out dry and overcooked. I think I might have cooked it at too high a temperature.
Anayououse
[email protected]This frittata was easy to make and turned out great. I used a cast iron skillet and it cooked evenly.
Nooraddin Ak
[email protected]I love the combination of potatoes and rosemary in this frittata. It's a great savory dish that's perfect for a weekend brunch.
amrit_kamat_ 9935
[email protected]This is a great recipe for a gluten-free breakfast or brunch. I served it with a side of fresh fruit and it was a hit.
Sin Zo
[email protected]I really enjoyed this frittata. It was light and fluffy, and the potatoes were perfectly cooked.
Its Faiztareen
[email protected]This frittata was a little bland for my taste. I think I'll add some more salt and pepper next time.
Mahfooz Khawaja
[email protected]I've made this frittata several times and it's always a hit. It's so easy to make and it's a great way to use up leftover potatoes.
Robyn Goodsir
[email protected]This is a great recipe for a quick and easy breakfast or lunch. I made it with leftover potatoes and it turned out great.
Harun Moha
[email protected]I'm not a huge fan of rosemary, but this frittata was still delicious. The potatoes were perfectly cooked and the eggs were fluffy.
Ali Ryaf
[email protected]This frittata was a hit! I used Yukon gold potatoes and fresh rosemary from my garden. The flavors were amazing and the texture was perfect.