adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Rosemary Potato Frittata
Gluten-Free Rosemary Potato Frittata
0 Likes
Prep Time:
35 minutes
Total Time:
35 minutes
Wholesome frittata made with gluten-free Bisquick™ mix, packed with red potatoes, eggs, spinach, tomatoes, and fragrant rosemary. Perfect for a simple and delicious Italian-inspired breakfast or brunch.
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
Instructions:
  • Coat tomatoes with cooking spray. In a 10-inch nonstick skillet, cook tomatoes and 1 teaspoon of rosemary over medium-high heat until browned, about 4 to 5 minutes. Transfer to a small bowl. Beat eggs and milk in a medium bowl until blended. Stir in Bisquick™ mix, salt, and pepper.
  • Heat oil in the skillet over medium heat. Sauté potatoes for about 6 minutes until tender, stirring frequently. Add spinach and 1 teaspoon rosemary; cook for 1 to 2 minutes until spinach wilts. Spread mixture in the skillet, top with tomatoes, pour in egg mixture, and stir gently. Cover and cook for 14 to 15 minutes, occasionally lifting edges to allow the uncooked egg mixture to set. Sprinkle with cheese, cover, and cook for an additional minute. Garnish with more rosemary before serving.

Similar Recipes