This Spinach Ricotta Frittata baked and cut so nice, and was easy to reheat. I made 1 deep dish Frittata Sunday, cut some to take to Moms' (we ate it for lunch that day), then Bob and I ate more tonight. The recipe is from Rachael Ray Magazine.
Spinach & Ricotta Frittata
1 teaspoon Olive Oil
2 Tablespoon Onion, diced
3 Garlic Cloves, diced
2 Tablespoons Parsley
5 cups Arugula Spinach Mix
Saute onion and garlic in oil until tender. Add parsley and arugula mix and stir to wilt. Remove from heat.
1 1/2 cups Ricotta Cheese, part-skim
1/4 cup Parmesan Cheese, grated
1/2 teaspoon Mrs. Dash
Beat eggs. Add cheeses and seasoning. Add sauteed vegetables.
Pour into 9-inch deep dish pie pan, sprayed with Pam.
Fresh grated Nutmeg
Bake at 375 F. for 40 minutes until set in center.
Cool, run a knife around the edges to release. Cut into wedges.