Spinach frittata with creole sauce

4 servings

Quantity Ingredient
\N \N Creole sauce
¼ cup Chopped onion; (about 1 small)
2 teaspoons Margarine
3 cups Coarsely chopped spinach
\N \N ; (about 4 ounces)
1½ cup Egg substitute or cholesterol-
\N \N Free egg product
½ teaspoon Chopped fresh or
⅛ teaspoon Dried thyme
⅛ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoons Shredded part-skim
\N \N Mozzarella cheese
\N \N Creole sauce
1 cup Coarsely chopped tomato
¼ cup Chopped onion; (about 1 small)
2 tablespoons Sliced celery
¼ teaspoon Paprika
⅛ 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.

Per serving: 26 Calories (kcal); 2g Total Fat; (64% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Betty Crocker's Low-Fat Converted by MM_Buster v2.0n.

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