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 |
