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
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 8|
|Calories from Fat: 200 (59%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 801.6mg||247 %|
|Sodium 374.7mg||13 %|
|Potassium 494.5mg||13 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 4.4g|
|Protein 28.8g||41 %|
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Calories per serving: 337
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