Gluten Free Loaded Baked Potato Frittata Recipes
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
LOADED BAKED POTATO SOUP (GLUTEN FREE)
This soup is so easy to make and yet so delicious. You can very easily whip up a bowl for lunch or dinner when you are in a big hurry. Leftovers of this soup reheat beautifully for lunch or dinner the next day. Just save some of the toppings for sprinkling or spooning on the next day. I really love this soup. As a celiac I often eat soup for lunch. This is one of my favourite soups. I hope that you enjoy it as much as I do!
Provided by GlutenFreeGirl
Categories Free Of...
Time 21m
Yield 1 cup each, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
- Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
- Slightly crush potatoes with a potato masher.
- Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
- Serve topped with reserved bacon, cheese, onions, and sour cream.
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