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Easy Sheet Pan Potato Frittata Squares with Basil and Chive photo
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Sheet Pan Potato Frittata Squares with Basil and Chive

This frittata is a delightful blend of eggs, cheese, and fresh herbs, perfect for any meal!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 6 tablespoons Butter melted
  • 2 large Potatoes peeled and diced
  • 2 cups Mature Cheddar Cheese grated
  • 6 large Eggs
  • 1 cup Ricotta Cheese
  • 6 tablespoons Chives chopped
  • small handful Basil Leaves chopped
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 3 tablespoons Plain Flour
  • ½ teaspoon Baking Powder

Instructions

  • Preheat your oven to 375°F (190°C).
  • Peel and dice the potatoes into small cubes.
  • Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the diced potatoes and sauté for about 10-15 minutes until golden brown and tender.
  • In a large mixing bowl, whisk together the eggs, ricotta cheese, and the remaining 4 tablespoons of melted butter. Add grated cheddar cheese, chopped chives, and fresh basil. Season with salt and black pepper, and mix until combined.
  • In a separate bowl, whisk together the flour and baking powder. Gradually add this to the egg mixture, stirring until just combined.
  • Gently fold the sautéed potatoes into the egg mixture until evenly distributed.
  • Grease your sheet pan and pour the frittata mixture into it. Spread evenly and bake for 25-30 minutes until the top is set and golden brown.
  • Let the frittata cool for about 10 minutes, then slice into squares for serving.

Equipment

  • Sheet Pan
  • Mixing bowls
  • Whisk
  • Knife
  • Cutting Board
  • Spatula

Notes

  • These frittata squares can be stored in an airtight container in the refrigerator for up to 4 days.
  • To freeze, wrap each piece in plastic wrap and store in a freezer-safe bag.
  • Reheat in the oven at 350°F (175°C) for 10-15 minutes for best results.