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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Ahsan Mahi
[email protected]I'm not a big fan of rosemary, but I decided to give this frittata a try anyway. I'm glad I did! The rosemary flavor was subtle and it didn't overpower the other flavors. The frittata was also very filling and satisfying.
NIGHT BOLT
[email protected]This frittata was easy to make and very tasty. I used Yukon Gold potatoes and they turned out perfectly. The rosemary added a nice touch of flavor. I will definitely be making this again.
Abel Zeegar
[email protected]I made this frittata for breakfast and it was a hit! The flavors were well-balanced and the texture was perfect. I especially liked the crispy potatoes on the bottom. I will definitely be making this again.
Kim Edwards
[email protected]This frittata was delicious! I used a cast iron skillet and it cooked evenly. The potatoes were crispy on the outside and fluffy on the inside. The rosemary added a nice flavor. I will definitely be making this again!
M Kaiesm
[email protected]I made this frittata for dinner and it was a hit! The flavors were well-balanced and the texture was perfect. I especially liked the crispy potatoes on the bottom.
Muhammad Ubaid
[email protected]This frittata was a bit too greasy for my taste. I think I would use less oil next time.
Jake Ward
[email protected]I followed the recipe exactly and my frittata turned out great! It was fluffy and flavorful. I served it with a side of fruit and it was the perfect breakfast.
John Strauss
[email protected]This frittata was a bit bland for my taste. I think I would add more salt and pepper next time. The texture was good, though.
Jennifer Chama
[email protected]I'm not a big fan of rosemary, but I decided to give this frittata a try anyway. I'm glad I did! The rosemary flavor was subtle and it didn't overpower the other flavors. The frittata was also very filling and satisfying.
Okoh Michael
[email protected]This frittata was easy to make and very tasty. I used Yukon Gold potatoes and they turned out perfectly. The rosemary added a nice touch of flavor. I will definitely be making this again.
taimoor khan kakar
[email protected]I made this frittata for breakfast and it was a hit! The flavors were well-balanced and the texture was perfect. I especially liked the crispy potatoes on the bottom. I will definitely be making this again.
Tina Heth
[email protected]This frittata was delicious! I used a cast iron skillet and it cooked evenly. The potatoes were crispy on the outside and fluffy on the inside. The rosemary added a nice flavor. I will definitely be making this again!