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Spinach Frittata W/Creole Sauce

brunches & entertaining, eggs, breakfast

Creole Sauce
1/4 cup chopped onion (about 1 small)
2 teaspoons margarine
3 cups coarsely chopped spinach
-- (about 4 ounces)
1 1/2 cups Egg Substitute or cholesterol-
free egg product
1/2 teaspoon chopped fresh or
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded part-skim
mozzarella cheese
1 cup coarsely chopped tomato
1/4 cup chopped onion (about 1 small)
2 tablespoons sliced celery
1/4 teaspoon paprika
1/8 teaspoon pepper
4 drops red pepper sauce

Prepare Creole Sauce; keep warm. Cook onion in margarine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally. Add spinach; toss just until spinach is wilted. Beat Egg Substitute, thyme, salt and pepper; pour over spinach. Cover and cook over medium-low heat 5 to 7 minutes or until eggs are set and light brown on bottom. Sprinkle with cheese. Cut into wedges. Serve with Creole Sauce. 4 SERVINGS. CREOLE SAUCE Heat all ingredients to boiling in 1-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until thickened.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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