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@...