Spinach frittata with creole sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Creole sauce | ||
| ¼ | cup | Chopped onion; (about 1 small) |
| 2 | teaspoons | Margarine |
| 3 | cups | Coarsely chopped spinach |
| ; (about 4 ounces) | ||
| 1½ | cup | Egg substitute or cholesterol- |
| Free egg product | ||
| ½ | teaspoon | Chopped fresh or |
| ⅛ | teaspoon | Dried thyme |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Shredded part-skim |
| Mozzarella cheese | ||
| 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 |
Directions
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.