Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- chopped
   2      tablespoons   olive oil
     1/2  cup           ricotta cheese
  10      ounces        frozen spinached -- chopped,
                        - thawed and squeezed dry
     1/3  cup           parmesan -- freshly grated
     1/2  teaspoon      dried basil
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      pinch         nutmeg
   6                    eggs
   8                    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