Snacks-to-go: ricotta spinach frittata Recipe

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Snacks-to-go: ricotta spinach frittata

Artist:	_	Yield:	8
Categories:	Cheese, Italian, Snacks, Spinach, Vegetables, Western European	Rating:	0
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Ingredients:

1		Onion, chopped
2	tbsp	Olive oil
1/2	cup	Ricotta cheese
10	oz	Frozen spinached, chopped
		-thawed and 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

Procedures:

1	In 9-inch pie plate, toss onion with oil; bake in 400f 200 c oven for 10 minutes.
2	in bowl, mix ricotta, spinach, parmesan, basil, salt, pepper, nutmeg and eggs; stir in onion.
3	brush oil remaining in pie plate up side of plate; pour in egg mixture.
4	Bake in 400f 200c oven for 20-25 minutes or just until centre is set.
5	Do not overbake.
6	let cook to room temperature.
7	Cut frittata into wedges.
8	Place each on 1 side of lettuce leaf; fold other side over frittata.
9	Wrap snugly in plastic wrap.
10	[frittata can be refrigerated for up to 1 day]
11	variation: pop frittata into a pita half with a little dijon mustard, mayonnaise and lettuce.
12	per serving: about 145 calories, 9 g protein, 11 g fat, 4 g carbohydrate