Side Pannel
Snacks-To-Go: Ricotta Spinach Frittata
Snacks-To-Go: Ricotta Spinach Frittata
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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
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