Snacks-to-go: ricotta spinach frittata

8 Servings

Ingredients

Quantity Ingredient
1 Onion, chopped
2 tablespoons Olive oil
½ cup Ricotta cheese
10 ounces Frozen spinached, chopped, thawed and squeezed dry
⅓ cup Parmesan, freshly grated
½ teaspoon Dried basil
½ teaspoon Salt
¼ teaspoon Pepper
1 pinch Nutmeg
6 Eggs
8 Boston/leaf lettuce leaves

Directions

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" [-=PAM=-] PA_Meadows@...

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