Gluten-Free Rosemary Potato Frittata

Ingredients

• 10  grape tomatoes cut in half
• 1 serving olive oil cooking spray 
• 2 teaspoons rosemary leaves fresh chopped
• 6  eggs 
• 0.3 cup milk 
• 0.3 cup pancake mix gluten free
• 0.3 teaspoon salt 
• 0.3 teaspoon pepper 
• 1 tablespoon olive oil 
• 2 small potatoes - remove skin red unpeeled cut into cubes (1 cup)
• 5 cups pkt spinach fresh loosely packed chopped
• 2 oz parmesan shredded
• 1 leaves rosemary fresh chopped

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. 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.
2. 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.
3. In same skillet, heat oil over medium heat. Cook potatoes in oil about 6 minutes, stirring frequently, until tender.
4. Add spinach and remaining 1 teaspoon rosemary; cook 1 to 2 minutes or until spinach is wilted. Reduce heat to low.
5. Spread potatoes and spinach in skillet; top with tomatoes.
6. 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.
7. Sprinkle with cheese. Cover and cook 1 minute longer.
8. Garnish with additional rosemary.