Wednesday, December 17, 2014

Ricotta Tata

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
(Serves 6-8)

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.

8 Eggs
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.
Garnish with:
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.  

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