Rosemary Potato Frittata Recipe

Name: Rosemary Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup); 1/4 cup chopped red onions or 1/4 cup yellow onion; 1/4 cup chopped sweet pepper (red, green, and or yellow); 1 cup fat-free liquid egg product (refrigerated or frozen, thawed) or 4 eggs; 1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; nonstick cooking spray; 1/4 cup shredded swiss cheese (1 ounce); fresh rosemary (garnish) (optional)

Servings: persons

4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
1/4 cup chopped red onions or 1/4 cup yellow onion
1/4 cup chopped sweet pepper (red, green, and or yellow)
1 cup fat-free liquid egg product (refrigerated or frozen, thawed) or 4 eggs
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
nonstick cooking spray
1/4 cup shredded swiss cheese (1 ounce)
fresh rosemary (garnish) (optional)

1
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.
2
Meanwhile, in a small bowl, whisk together egg, 1/2 teaspoon rosemary, salt, and pepper. Set aside.
3
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.
4
Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted.
5
To serve, cut frittata into wedges. If desired, top each servings with fresh rosemary.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup), 1/4 cup chopped red onions or 1/4 cup yellow onion, 1/4 cup chopped sweet pepper (red, green, and or yellow), 1 cup fat-free liquid egg product (refrigerated or frozen, thawed) or 4 eggs, and more.

Yes, Rosemary Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Potato Frittata

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