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Ingredients:
1 onion, chopped
2 tbsp olive oil
1/2 cup ricotta cheese
10 oz frozen spinached, chopped, thawed a, nd squeezed dry
1/3 cup parmesan, freshly grated
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 pinch nutmeg
6 eggs
8 boston/leaf lettuce leaves
Instructions:
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@msn.com
Servings: 8
Other things are just food. But chocolate's chocolate. Patrick Skene Catling
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Snacks-To-Go: Ricotta Spinach Frittata Recipe brought to you by Mexican Recipes To-Go
