Spinach Frittata W/Creole Sauce

Recipe Ingredients

		Creole sauce
1/4 cup	15g / 0.5oz	Chopped onion - (about 1 small)
2 teaspoons	10ml	Margarine
3 cups	438g / 15oz	Coarsely chopped spinach (about 4 ounces)
1 1/2 cups	297g / 10oz	Egg substitute or cholesterol-
		Free egg product
1/2 teaspoon	2.5ml	Chopped fresh or
1/8 teaspoon	0.6ml	Dried thyme
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
2 tablespoons	30ml	Shredded part-skim
		Mozzarella cheese
		Creole sauce
1 cup	62g / 2.2oz	Coarsely chopped tomato
1/4 cup	15g / 0.5oz	Chopped onion - (about 1 small)
2 tablespoons	30ml	Sliced celery
1/4 teaspoon	1.3ml	Paprika
1/8 teaspoon	0.6ml	Pepper
4		Red pepper sauce

Recipe Instructions

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.

Source:
Betty Crocker's Low-Fat

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