Mini Ricotta & Potato Frittatas

Dinner

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.

  • Total Preparation Time: 60 minutes

12 mini frittatas

Rating: 0 Stars

Ingredients

2 tbsp30 mLGAY LEA - Salted Butter, softened
2 tbsp30 mLDry Bread Crumbs
2 cups500 mLPotatoes, 2 medium, unpeeled, Yukon Gold shredded
3 3 Green Onions, chopped
1 1/2 cups250 mLSalerno Light Ricotta Cheese
1 cup250 mLIvanhoe Cheddar Cheese
4 4 Eggs, lightly beaten
1/2 tsp2 mLSalt And Freshly Ground Pepper
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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.

Tips

  • 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.
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Ingredients

2 tbsp30 mLGAY LEA - Salted Butter, softened
2 tbsp30 mLDry Bread Crumbs
2 cups500 mLPotatoes, 2 medium, unpeeled, Yukon Gold shredded
3 3 Green Onions, chopped
1 1/2 cups250 mLSalerno Light Ricotta Cheese
1 cup250 mLIvanhoe Cheddar Cheese
4 4 Eggs, lightly beaten
1/2 tsp2 mLSalt And Freshly Ground Pepper
Add to Shopping List

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