Snacks-to-go: Ricotta Spinach Frittata Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, chopped
2 tbsp: Olive oil,
1/2 cup: Ricotta cheese,
10 ounce: Frozen spinached, chopped, thawed and squeezed dry
1/3 cup: Parmesan, freshly grated
1/2 tsp: Dried basil,
1/2 tsp: Salt,
1/4 tsp: Pepper,
1 pinch: Nutmeg,
6: Eggs,
8: Boston/leaf lettuce leaves,
Directions:
In 9-inch pie plate, toss onion with oil; bake in 400F
200 c 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
Source from luhu.jp
200 c 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
Source from luhu.jp