• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Snacks-To-Go: Ricotta Spinach Frittata

  • Recipe Submitted by on

Category: Cheese, Italian, Vegetables

 Ingredients List

  • 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


In 9-inch pie plate, toss onion with oil; bake in 400F 200C oven for 10

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

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