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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



  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
Photo of - Mini Ricotta & Potato Frittatas