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Snacks-To-Go: Ricotta Spinach Frittata



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  • Cooking Time: N/A

Snacks-To-Go: Ricotta Spinach Frittata

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

In 9-inch pie plate, toss onion with oil; bake in 400F 200C 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



Ingredients:

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

Serves:

8 Servings

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