Spinach Frittata with Cheese and Onion
2 packages frozen chopped spinach, drained
1 pint lowfat ricotta cheese
4 tablespoons parmesan cheese
1 egg, beaten
2 slices whole wheat bread, crumbed (1c crumbs)
1/3 cup chopped green onions
1/2 teaspoon sweet basil and oregano
pepper to taste
In large bowl, stir together all the ingredients until mixture is nicely
blended. Spread mixture evenly into an oiled 9x13 inch baking pan. Sprinkle top
with a little grated Parmesan. Bake at 350�F for about 50-55 minutes, or until
top is browned and casserole is set. If not serving at this time, allow to cool
in pan. When cool, cut into squares. This is nice served warm. Will serve 6 for
lunch or 12 as an accompaniment for dinner.
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