Gluten Free Rosemary Potato Frittata Recipes

GLUTEN-FREE ROSEMARY POTATO FRITTATA

Gluten-Free Rosemary Potato Frittata image

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

Ingredients

10 grape tomatoes, cut in half
Olive oil cooking spray
2 teaspoons chopped fresh rosemary leaves
6 eggs
1/4 cup milk
1/4 cup Bisquick™ Gluten Free pancake & baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 small unpeeled red potatoes, cut into cubes (1 cup)
4 oz fresh spinach leaves, stems removed, chopped (about 5 cups loosely packed)
1/2 cup shredded Parmesan cheese (2 oz)
Additional chopped fresh rosemary leaves, if desired

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

ROSEMARY POTATO FRITTATA

Rosemary Potato Frittata image

From Diabetic Living. Just 168 calories and counts as 1 carb choice. Exchanges: 1 starch, 2 very lean meat, .5 fat. Cooking times are estimates.

Provided by Krystalin

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
1/4 cup chopped red onions or 1/4 cup yellow onion
1/4 cup chopped sweet pepper (red, green, and or yellow)
1 cup fat-free liquid egg product (refrigerated or frozen, thawed) or 4 eggs
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
nonstick cooking spray
1/4 cup shredded swiss cheese (1 ounce)
fresh rosemary (garnish) (optional)

Steps:

In a covered 6- to 7-inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.
Meanwhile, in a small bowl, whisk together egg, 1/2 teaspoon rosemary, salt, and pepper. Set aside.
Wipe out skillet; lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist.
Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted.
To serve, cut frittata into wedges. If desired, top each servings with fresh rosemary.

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