Ingredients:

  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

Preparation:

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.