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One-Pan Gluten-Free Rosemary Potato Frittata
Sweet grape tomatoes and earthy fresh rosemary take center stage in this hearty skillet meal. A touch of gluten-free baking mix gives the eggs an incredibly fluffy texture, while tender red potatoes and fresh spinach make it filling enough for any time of day. It finishes with a savory layer of melted Parmesan cheese right on top. You'll love how this entire dish cooks in a single pan, leaving you with fewer dishes to wash.
Equipment
- Skillet
Ingredients
- 10 grape tomatoes, cut in half
- Olive oil cooking spray
- 2 teaspoons chopped fresh rosemary leaves
- 6 eggs
- ¼ cup milk
- ¼ cup Bisquick ® Gluten Free mix
- ¼ teaspoon salt
- ¼ 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)
- ½ cup gluten-free shredded Parmesan cheese (2 oz)
- 1 Spray tomatoes with cooking spray. In 10-inch nonstick skillet with sloping sides, 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.
Instructions
- 1Spray the halved grape tomatoes with olive oil cooking spray. In a 10-inch nonstick skillet, cook the tomatoes and 1 teaspoon of the chopped rosemary over medium-high heat for 4 to 5 minutes until browned. Transfer the tomatoes to a small bowl and set aside.
- 2Whisk the eggs and milk together in a medium bowl until well blended. Stir in the gluten-free baking mix, salt, and black pepper. Set the mixture aside.
- 3Heat the olive oil in the same skillet over medium heat. Add the cubed potatoes and cook for about 6 minutes, stirring frequently until they are tender.
- 4Stir in the chopped spinach and the remaining 1 teaspoon of fresh rosemary. Cook for 1 to 2 minutes until the spinach wilts. Reduce the heat to low, spread the vegetables evenly across the pan, and arrange the cooked tomatoes on top.
- 5Pour the egg mixture evenly over the vegetables and gently stir with a rubber spatula. Cover the skillet and cook for 14 to 15 minutes. Occasionally lift the edges of the frittata to let any uncooked egg flow underneath. This technique ensures the center cooks fully without burning the bottom.
- 6Sprinkle the Parmesan cheese evenly over the top. Cover the skillet and cook for 1 more minute until the cheese melts.
Notes
- Garnish: Keep extra chopped fresh rosemary on hand to sprinkle over the finished frittata before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual slices in the microwave for 30 to 45 seconds, or heat in a skillet over medium-low until warmed through.
Recipe Details
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