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Photo for - Mini Ricotta & Potato Frittatas

Mini Ricotta & Potato Frittatas

These moist, flavourful potato cakes are reminiscent of perogies. A versatile dish for breakfast, lunch or dinner, they also reheat beautifully for make-ahead ease.

  • Yields: 12 mini frittatas
  • Preparation: 60 minutes

Ingredients

  • 2 tbsp (30mL) GAY LEA - Salted Butter, softened
  • 2 tbsp (30mL) dry bread crumbs
  • 2 cups (500mL) Yukon Gold potato, 2 medium, unpeeled, shredded
  • 3 green onions, chopped
  • 1 1/2 cups (375mL) SALERNO - Traditional Ricotta
  • 4 eggs, lightly beaten
  • 1/2 tsp (2mL) salt and freshly ground pepper

Instructions

  1. Preheat oven to 350°F (180°C). Coat a 12-cup muffin pan with softened butter and sprinkle with breadcrumbs to lightly coat. Shake out excess.
  2. Blend shredded potatoes with onions, ricotta cheese, Cheddar cheese, eggs, salt and pepper. Divide mixture between prepared muffin cups.
  3. Bake for 30 minutes or until golden and set. Let stand for 5 minutes; then run a knife around the edge of the pan to release frittatas.
  • Add 1/2 cup (125 mL) crumbled cooked bacon to the potato-ricotta mixture.
  • For a zesty flavour, replace the Extra Old Cheddar with Ivanhoe Salsa and serve frittatas with a spoonful of salsa.
Photo of - Mini Ricotta & Potato Frittatas

Ingredients

  • 2 tbsp (30mL) GAY LEA - Salted Butter, softened
  • 2 tbsp (30mL) dry bread crumbs
  • 2 cups (500mL) Yukon Gold potato, 2 medium, unpeeled, shredded
  • 3 green onions, chopped
  • 1 1/2 cups (375mL) SALERNO - Traditional Ricotta
  • 4 eggs, lightly beaten
  • 1/2 tsp (2mL) salt and freshly ground pepper

Products Used

GAY LEA - Salted Butter Photo of - GAY LEA - Salted Butter