Gluten-Free Rosemary Potato Frittata

Name: Gluten-Free Rosemary Potato Frittata
Prep time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Italian
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 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 gluten-free shredded Parmesan cheese (2 oz); Additional chopped fresh rosemary leaves, if desired

Save Recipe

Prep 35 min
Total 35 min
Ingredients 13
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

This hearty frittata made with Bisquick® Gluten Free mix is loaded with red potatoes, eggs, spinach and tomatoes, with a light rosemary flavor — an easy Italian-style breakfast or brunch dish.

by Qué Rica Vida Cocina

Updated May 2, 2014

Save
Share
Keep Screen On

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 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 gluten-free shredded Parmesan cheese (2 oz)
Additional chopped fresh rosemary leaves, if desired

Directions

1

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.
2

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 Information

160 Calories, 8g Total Fat, 9g Protein, 13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 160

Total Fat: 8g; 0%

Saturated Fat: 3g; 0%

Sodium: 300mg; 0%

Total Carbohydrate: 13g; 0%

Dietary Fiber: 2g; 0%

Protein: 9g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 Starch; 1/2 Vegetable; 1/2 Lean Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This hearty frittata made with Bisquick® Gluten Free mix is loaded with red potatoes, eggs, spinach and tomatoes, with a light rosemary flavor — an easy Italian-style breakfast or brunch dish.