| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Italian | Vegetables, Cheese, Italian | 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 |
INSTRUCTIONS
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 Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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