We made this Spinach and Ricotta Frittata (a kind of Spanish omelette) to celebrate the arrival of our new Bariatric Bento Box. It’s protein-rich, easy to make and delicious both hot and cold. We like to serve with salad but it would make an equally good meal with other seasonal vegetables or just by itself.
New Bariatric Bento Box (available in 2 packages on the shopping page – click here)
SPINACH AND RICOTTA FRITTATA
150 g/5 oz small Charlotte or waxy potatoes, sliced
250 g/8 oz spinach leaves
low-fat cooking spray or mist
1 onion, sliced
4 medium eggs, beaten
100 g/4 oz ricotta
3 tbsp skimmed milk
salt and freshly ground black pepper
- Cook the potatoes in boiling water for 6-8 minutes until tender, then drain well. Place the spinach leaves in a large bowl, cover and microwave on FULL POWER for 2-3 minutes until just wilted, then squeeze the excess liquid out and roughly chop.
- Meanwhile generously spritz a 23-cm/11-inch frying pan with low-fat cooking spray or mist. Heat, add the onion and cook for 3-4 minutes until softened. Stir in the potatoes.
- Beat the eggs with the ricotta, milk, wilted spinach and salt and pepper to taste. Pour into the pan, mixing well to combine, and cook gently for 4 minutes.
- Place the pan under a preheated hot grill/broiler for 3-4 minutes until the frittata is golden and completely set. Allow to cool slightly then slide out of the pan, cut into wedges and serve with salad if liked.
WLS PORTION: ½-¾
V suitable for Vegetarians
CALORIES PER PORTION: 240
Main images © copyright of Bariatric Cookery (UK) Ltd; smaller image courtesy of Waitrose