Snacks-To-Go- Ricotta Spinach Frittata

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6 Eggs
1 Onion; chopped
1/2 ts Dried basil
1/2 ts Salt
1/2 c Ricotta cheese
2 tb olive oil
1/4 ts Pepper
10 oz Frozen spinach, chopped
1 pn Nutmeg
1/3 c Parmesan; freshly grated
8 Boston lettuce leaves

Original recipe makes 8



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=-]

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