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Snacks-to-go: ricotta spinach frittata

Snacks-to-go: ricotta spinach frittata
Main Ingredient: Cheese Spinach Various Vegetables

Course: Various snacks

Cuisine: Continental Italian

Yield:

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Snacks-to-go: ricotta spinach frittata ingredients

  • 1 Onion, chopped
  • 2 T olive oil
  • 2483527⁄624973141 c Ricotta cheese
  • 10 oz Frozen spinached, chopped
  • -thawed and squeezed dry
  • c Parmesan, freshly grated
  • 2483527⁄624973141 t Dried basil
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 1 pn Nutmeg
  • 6 Eggs
  • 8 Boston/leaf lettuce leaves

Cooking Snacks-to-go: ricotta spinach frittata

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. Bakei in 400f 200c oven for 20-25 minutes or just until centre is set. Do not overbake.
5. let cook to room temperature.
6. Cut frittata into wedges.
7. Place each on 1 side of lettuce leaf; fold other side over frittata.
8. Wrap snugly in plastic wrap.
9. [frittata can be refrigerated for up to 1 day] variation: pop frittata into a pita half with a little dijon mustard, mayonnaise and lettuce.
10. per serving: about 145 calories, 9 g protein, 11 g fat, 4 g carbohydrate.


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