Snacks-to-go: ricotta spinach frittata

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Recipe by: fergal

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion, chopped
2 tb Olive oil
1/2 c Ricotta cheese
10 oz Frozen spinached, chopped,
-thawed and squeezed dry
1/3 c Parmesan, freshly grated
1/2 ts Dried basil
1/2 ts Salt
1/4 ts Pepper
1 pn Nutmeg
6 Eggs
8 Boston/leaf lettuce leaves

In 9-inch pie plate, toss onion with oil; bake in 400F
200 c oven for 10 minutes.

In bowl, mix ricotta, spinach, Parmesan, basil, salt, pepper, nutmeg
and eggs; stir in onion.

Brush oil remaining in pie plate up side of plate; pour in egg
mixture. Bake in 400F 200C oven for 20-25 minutes or just until
centre is set. Do not overbake.

Let cook to room temperature. Cut frittata into wedges. Place each on
1 side of lettuce leaf; fold other side over frittata. Wrap snugly in
plastic wrap. [Frittata can be refrigerated for up to 1 day]

Variation: pop frittata into a pita half with a little Dijon mustard,
mayonnaise and lettuce.

Per Serving: about 145 calories, 9 g protein, 11 g fat, 4 g
carbohydrate

Source: Canadian Living magazine, Jan 95 Presented in article by Riki
Dixon "Portable Meals: Snacks to Go"

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