Sheet Pan Potato Frittata Squares with Basil and Chive
This Sheet Pan Potato Frittata is SO EASY! Packed with tender potatoes, rich cheeses, and fresh herbs, it's perfect for any meal!
Equipment
- Sheet pan (approximately 18x13 inches)
- Mixing bowls
- Whisk
- Knife
- Cutting Board
- Grater
- Spatula
Ingredients
- 6 tablespoons butter
- 2 large potatoes (like Nicola or Yukon Gold) peeled and diced
- 2 cups mature cheddar cheese grated
- 6 large eggs
- 1 cup ricotta cheese
- 6 tablespoons chives chopped
- small handful fresh basil leaves chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons plain flour
- ½ teaspoon baking powder
Instructions
- Preheat your oven to 400°F (200°C). Grease your sheet pan with a little butter.
- 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 tender and golden brown, about 10-12 minutes.
- 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 smooth and creamy.
- Stir in the grated cheddar cheese, chopped chives, and basil. Fold in the cooked potatoes.
- Pour the mixture into the prepared sheet pan, spreading it evenly. Bake for about 25-30 minutes, or until set and lightly golden on top.
- Once baked, cool for a few minutes and cut into squares for serving.
Notes
- For a lighter option, substitute half of the ricotta cheese with Greek yogurt.
- Swap out mature cheddar for mozzarella or pepper jack for extra kick.
- Chives can be replaced with green onions.
- Add veggies like spinach, bell peppers, or zucchini for more nutrition.