Rosemary Potato Frittata Recipes

POTATO FRITTATA

Steps:

• Pat dry the potatoes and onions.
• In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
• In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
• Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
• Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
• Transfer to a plate and cut into wedges. Sprinkle with parsley.

ROSEMARY, BACON, AND TOMATO FRITTATA

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.

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.

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.

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.

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.