ETHNIC/Spinach Frittata w/Creole Sauce

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* Exported from MasterCook *

 

Spinach Frittata w/Creole Sauce

 

Recipe By : Betty Crocker's Low-Fat

Serving Size : 4 Preparation Time :0:00

Categories : Eggs Breakfast

Brunches & Entertaining

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

CREOLE SAUCE

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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