Mini Ricotta & Potato Frittatas | Salerno
Preheat oven to 350°F (180°C). Coat a 12-cup muffin pan with softened butt
Ingredients
- 2 tbsp (30mL) butter, softened
- 2 tbsp (30mL) dry bread crumbs
- 2 cups (500mL) Yukon Gold potato, 2 medium, unpeeled, shredded
- 3 green onions, chopped
- 1 1/2 cups (375mL) SALERNO - Traditional Ricotta
- 4 eggs, lightly beaten
- 1/2 tsp (2mL) salt and freshly ground pepper
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