GLUTEN-FREE ROSEMARY POTATO FRITTATA
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
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 13
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
SAUSAGE AND ROSEMARY POTATO FRITTATA
A great dish to make for the family for breakfast- potatoes, eggs and sausage with a light rosemary flavor.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310, Carbohydrate 12 g, Cholesterol 310 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g
BOMBAY POTATO FRITTATA
Pack in the flavour with this Indian-inspired frittata. Perfect for a healthy lunch, it's low in calories and fat and full of nutrients
Provided by Esther Clark
Categories Brunch, Lunch, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
- Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.
- Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.
- Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.
Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium
ROSEMARY, BACON, AND TOMATO FRITTATA
This has become a family favorite on Christmas morning. The rosemary adds a distinctive flavor everyone seems to enjoy.
Provided by geekoman
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
- Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
- Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
- Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
- Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 16.2 g, Cholesterol 396.4 mg, Fat 18.4 g, Fiber 1.7 g, Protein 23.9 g, SaturatedFat 7.1 g, Sodium 603.9 mg, Sugar 3.9 g
ROSEMARY POTATO FRITTATA
From Diabetic Living. Just 168 calories and counts as 1 carb choice. Exchanges: 1 starch, 2 very lean meat, .5 fat. Cooking times are estimates.
Provided by Krystalin
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
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.
POTATO AND RED PEPPER FRITTATA
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
- Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
- In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.
Nutrition Facts : Calories 260 g, Fat 14 g, Fiber 2 g, Protein 15 g
ROSEMARY EGG FRITTATA
Rosemary and basil egg frittata, topped with sweet potato sticks.
Provided by FabChef
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 3 tablespoons of olive oil over medium heat in an oven-safe skillet, and cook and stir the onion and garlic until translucent, about 5 minutes. Stir in the green peppers, and cook and stir until they have begun to soften, 5 more minutes. Pour the eggs over the vegetables, and stir in the basil, rosemary, salt, and pepper. Reduce the heat to medium-low, let the eggs sit over the heat until they have started to set, about 10 minutes.
- Transfer the skillet to the preheated oven and cook the frittata until fully set, about 15 minutes.
- While the frittata is baking, heat 1 cup of olive oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Deep-fry the sweet potato slices, a layer at a time, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon, and drain on paper towels. Top baked frittata with the fried sweet potato slices to serve.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 4.4 g, Cholesterol 207.8 mg, Fat 17.1 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 401.2 mg, Sugar 2.4 g
ROSEMARY POTATO FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
SWEET POTATO & ROSEMARY FRITTATA
I found this recipe in an old Woman's Weekly that I was about to recycle. Ideal for a picnic lunch.
Provided by Catherine Robson
Categories Yam/Sweet Potato
Time 40m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
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.
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
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4.5/5 (15)Total Time 20 mins
- In a covered medium nonstick skillet 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 vegetables in a colander. Cool and dry the skillet. Lightly coat the skillet with cooking spray. Return vegetables to the skillet.
- In a small bowl combine egg product or eggs, rosemary, and salt. Pour over vegetables in the skillet; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting egg mixture until it is nearly set (top will be 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. Sprinkle with cracked black pepper to serve. Makes 2 servings.
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- Add potatoes, rosemary, garlic powder, salt, pepper, and gently pan fry over medium heat, stirring frequently, for about 12-15 minutes or until the potatoes are fork-tender and slightly brown.
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- Preheat oven grill to high. Spray a medium ovenproof pan with oil and set over a medium heat. Add red onion and cook, stirring, for 10 minutes, until softened. Add courgette and cook for 2 minutes. Add rosemary and potato slices and cook, gently stirring, until potatoes are browned.
- Spread vegetable mixture evenly in pan. In a small bowl, combine eggs and milk. Pour egg mixture over vegetables, tilting the pan to spread egg mixture evenly. Add rocket. Cook for 2-3 minutes, until bottom of frittata is set.
- Divide frittata between two plates. Season with black pepper and serve with salad drizzled in vinaigrette and chutney on side.
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- Heat 2 tablespoons of the olive oil in a 12-inch non-stick or cast iron skillet. Add the onions and saute' on medium heat until caramelized to a golden brown but not burnt, about 10-12 minutes.
- In a separate bowl, whisk the eggs lightly, then season with sea salt and freshly ground black pepper. Add the rosemary leaves and give it one more quick stir.
- Wipe the skillet clean and add the remaining 1/2 tablespoon olive oil. Reduce heat to low. Pour the egg and onion mixture back into the skillet and cook for about 8 minutes, or until the eggs are no longer runny.
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