Best Rosemary Potato Frittata Recipes

ROSEMARY POTATO FRITTATA

Steps:

• Heat oven to 450 degrees F.
• Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

SAUSAGE AND ROSEMARY POTATO FRITTATA

Steps:

• Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Cook garlic in oil 1 minute. Add potatoes, onion, rosemary, salt and pepper. Stir to blend. Cook over medium heat about 10 minutes or until potatoes are tender, turning potato mixture halfway through cook time. Stir in cooked sausage.
• In large bowl, beat eggs and milk with whisk. Pour over potato mixture in skillet. Cook 2 minutes. Place in oven.
• Bake pan of mixture about 12 minutes or until golden brown. Top with cheese; bake 2 minutes longer or until cheese is melted.

ROSEMARY POTATO FRITTATA WITH CARAMELIZED ONIONS

Steps:

• First boil potatoes in salted water for about 10 minutes; drain.
• Make the caramalized onions next. Melt butter in a medium skillet over medium heat. Add onions, 1/4 tsp salt, dash pepper and cook, stirring often, until onions are very soft and deep golden brown, about 12 to 15 minutes. Stir in vinegar and sugar and cook until onions are covered in a glaze, about another minutes. Cover and keep warm.
• Cut the potatoes into 1/2 inch slices, then coarsely chop.
• Heat oil in a large oven proof skillet over medium heat. Add potatoes, 1/2 teaspoon salt and 1/4 teaspoon and cook, uncovered, until potatoes are lightly browned on all sides about 12 to 15 minutes.
• Preheat the broiler.
• In a medium bowl, whisk together eggs, rosemary and about 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Pour over potatoes in skillet and turn heat down to medium low. Once set, lift up the frittata at one side and tilt the pan to let uncooked egg get under cooked part. Cook until the top is almost set, about 5 minutes. Sprinkle with gorgonzola cheese, then put the skillet under the broiler until the top is puffed and set, about 1 minute.
• To serve, spread the caramelized onions on top of the frittata and cut into wedges. Can be served either hot or warm.

ROSEMARY POTATO FRITTATA

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.

ROSEMARY POTATO & CARAMELIZED ONION FRITTATA WITH GORGONZOLA

Steps:

• Caramelized Onions; In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt and the 1/8 teaspoon pepper. Cook, stirring to avoid sorching, until the onions are very soft and deep golden brown about 12-15 minutes. Stir in vinegar and sugar then cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm Frittata; Boil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2 inch thick slices and then chop coarsely. In a 9 to 10 inch nonstick ovenproof skillet, heat the oil over medium heat, add the potatoes 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the skillet. Position the broiler rack about 6 inches from the source of heat and preheat the broiler. In a medium bowl whisk the eggs, rosemary and remaining 1/2 teaspoons salt and 1/4 teaspoon pepper until well combined. Pour over the potatoesand reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with the Gorgonzola. Broil until the frittata is puffed and the top is set 1 minute

SWEET POTATO & ROSEMARY FRITTATA

Steps:

• Preheat oven to 180c.
• Line 18cm x 28cm tin with silicone paper.
• Bring a saucepan of water to boil over medium-high heat.
• Add sweet potato & cook for 5 minutes.
• Drain & set aside.
• Then spray a non stick frypan with olive oil spray & heat on medium-high heat.
• Add capsicum to pan & cook for 3 minutes - stirring occassionally.
• Add garlic to capsicum & cook for an additional 1 minute.
• Remove from heat & set aside.
• In a bowl whisk the eggs, egg whites, 1/3 cup parmesan, rosemary salt and pepper.
• Pour into lined tin.
• top with the sweet potato capsicum mixture.
• Sprinkle with remaining parmesan cheese.
• Bake 20 minutes or until golden and cooked through.
• Cool in tin on rack.
• Slice & refrigerate in airtight container until picnic.

GLUTEN-FREE ROSEMARY POTATO FRITTATA

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.