Snacks-to-go: ricotta spinach frittata
Yield: 8 Servings
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 In 9-inch pie plate toss onion with oil; bake in 400F
- 200 c oven for 10 minutes.
Instructions:
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
