Sheet Pan Potato Frittata Squares with Basil and Chive

There’s something undeniably comforting about a frittata. It’s like the warm hug of the culinary world, especially when you can whip it up effortlessly in one sheet pan! These Sheet Pan Potato Frittata Squares with Basil and Chive are not only easy to make but also packed with flavors that dance on your palate. With layers of tender potatoes, rich cheeses, and a fragrant herb combination, this dish is a versatile option for breakfast, brunch, or any meal of the day. Plus, you can slice it into squares for easy serving and storage, making it perfect for meal prep or a cozy gathering.

The Upside of Sheet Pan Potato Frittata Squares with Basil and Chive

The beauty of a sheet pan frittata lies in its simplicity. Unlike traditional stovetop frittatas that require careful attention and flipping, this recipe allows you to bake everything together, resulting in a perfectly set and fluffy consistency. The combination of potatoes and cheeses creates a hearty base, while the fresh basil and chives add a burst of brightness. Whether you’re feeding a crowd or just want to enjoy leftovers throughout the week, these frittata squares are a delightful and satisfying choice.

Ingredients at a Glance

• 6 tablespoons butter
• 2 large potatoes (like Nicola or Yukon Gold)
• 2 cups mature cheddar cheese, grated
• 6 large eggs
• 1 cup ricotta cheese
• 6 tablespoons chopped chives
• Small handful fresh basil leaves, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons plain flour
• ½ teaspoon baking powder

Gear Up: What to Grab

• Sheet pan (approximately 18×13 inches)
• Mixing bowls for combining ingredients
• Whisk for blending eggs and ricotta
• Knife and cutting board for chopping herbs and potatoes
• Grater for cheese
• Spatula for spreading the mixture

Make Sheet Pan Potato Frittata Squares with Basil and Chive: A Simple Method

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F (200°C). Grease your sheet pan with a little butter to prevent sticking and ensure easy removal of the frittata squares later.

Step 2: Cook the Potatoes

Peel and dice the potatoes into small cubes. Melt 3 tablespoons of butter in a skillet over medium heat. Add the diced potatoes and cook until they are tender and golden brown, about 10-12 minutes. Stir occasionally to ensure even cooking. Once done, remove from heat and let them cool slightly.

Step 3: Mix the Frittata Base

In a large mixing bowl, whisk together the eggs, ricotta cheese, and remaining butter. Add the flour, baking powder, salt, and black pepper, mixing until well combined. The mixture should be smooth and creamy.

Step 4: Add the Cheddar and Herbs

Stir in the grated cheddar cheese, chopped chives, and basil into the egg mixture. Finally, fold in the cooked potatoes, ensuring each cube is coated in the cheesy goodness.

Step 5: Bake

Pour the entire mixture into the prepared sheet pan, spreading it out evenly with a spatula. Bake in the preheated oven for about 25-30 minutes, or until the frittata is set and lightly golden on top.

Step 6: Cool and Cut

Once baked, remove the frittata from the oven and allow it to cool for a few minutes. Using a sharp knife, cut it into squares for easy serving.

Better Choices & Swaps

• For a lighter option, substitute half of the ricotta cheese with Greek yogurt.
• Swap out mature cheddar for a milder cheese like mozzarella or a spicy one like pepper jack for an extra kick.
• If you don’t have chives, green onions can serve as a great alternative.
• Feel free to add other veggies such as spinach, bell peppers, or zucchini to enhance the nutrition.

Errors to Dodge

• Overcooking the potatoes can lead to a mushy texture. Aim for tender but slightly firm pieces.
• Don’t skip the baking powder; it helps give the frittata a nice rise.
• Make sure to allow the frittata to cool before cutting, as this helps it set properly.
• Pay attention to the oven temperature; an oven that’s too hot can cause the frittata to brown too quickly on the outside while remaining uncooked on the inside.

Storage Pro Tips

The Sheet Pan Potato Frittata Squares with Basil and Chive can be stored in an airtight container in the refrigerator for up to five days. They also freeze well! To freeze, cut the frittata into squares, layer them with parchment paper in a freezer-safe container, and store for up to three months. Thaw overnight in the refrigerator before reheating in the oven or microwave.

Frequently Asked Questions

Can I make this frittata ahead of time?

Absolutely! You can prepare the frittata the night before, bake it in the morning, and enjoy it fresh, or bake it ahead of time and reheat when ready to serve.

What can I serve with the frittata?

These frittata squares pair wonderfully with a fresh salad, some crusty bread, or even a dollop of salsa for a zesty twist.

Can I use different herbs?

Yes! Feel free to experiment with herbs like parsley, dill, or thyme based on your preference or what you have on hand.

How do I know when the frittata is done?

The frittata is done when it’s set in the center and lightly golden on top. You can also check by inserting a toothpick in the center; it should come out clean.

Quick Weeknight Wins

• Vegetable Frittata – A colorful veggie-packed option.
• Mushroom Frittata – Earthy and delicious for mushroom lovers.
• Spinach Feta Frittata – A classic combination that never disappoints.

Let’s Eat

With its delightful combination of flavors and textures, the Sheet Pan Potato Frittata Squares with Basil and Chive is sure to become a staple in your kitchen. This dish is not only versatile for any meal but also a fantastic way to make sure you’re getting your veggies in. Cut it into squares for easy serving and enjoy it warm, or pack it in your lunch for a nourishing meal on the go. Whichever way you choose to enjoy it, these frittata squares are bound to impress. Happy cooking!