| 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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