Recipe for Snacks-To-Go: Ricotta Spinach Frittata 
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Yield:
8
Ingredients:
Amount Ingredient
1 x onion, chopped
2 tbl olive oil
1/2 cup ricotta cheese
10 oz 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 pch nutmeg
6 x eggs
Instructions:
Instructions: 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.

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