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

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