Snacks-To-Go: Ricotta Spinach Frittata
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 8
 

Ingredients:

1 medium Onion -- chopped
2 tablespoons olive oil
1/2 cup ricotta cheese
10 ounces frozen spinached -- chopped,
1/3 cup parmesan -- freshly grated
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash nutmeg
6 large eggs
8 medium boston/leaf lettuce leaves
 

Preparation:

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 over bake. 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. Source: Canadian Living magazine, Jan 95