Mini Ricotta and Potato Frittatas

Mini Ricotta and Potato Frittatas

Mini ricotta

It is a versatile dish for breakfast, lunch or dinner, they can also be reicalzite and are just as tasty.

Mini Ricotta and Potato Frittatas
Timp preparare
Timp gatire
Timp total
Categoria: Appetizer
Portii: 8
  • 2 tbsp Salted Butter, softened
  • 2 tbsp Dry Bread Crumbs
  • 2 cups Potatoes, 2 medium, unpeeled, Yukon Gold shredded
  • 3 Green Onions, chopped
  • 1½ cups 250 mL Salerno Light Ricotta Cheese
  • 1 cup Ivanhoe Cheddar Cheese
  • 4 Eggs, lightly beaten
  • ½ tsp Salt And Freshly Ground Pepper
Cum preparam:
  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.
  4. Tips
  5. Add ½ cup (125 mL) crumbled cooked bacon to the potato-ricotta mixture.
  6. For a zesty flavour, replace the Extra Old Cheddar with Salsa and serve frittatas with a spoonful of salsa.

Mini ricotta  Mini ricotta

Flavor and good taste-Mini Ricotta potatoes

© 2016, Florentina Mirela.

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