Italian recipes

Spinach Frittata with Creole Sauce

Course : Italian
Source: Betty Crocker's Low-Fat
Serves: 4

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Ingredients:

1 recipe creole sauce

1/4 cup onion chopped

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

1 Cup mozzarella cheese

----creole sauce

1 cup coarsely chopped tomato

1/4 cup onion chopped

2 tablespoons sliced celery

1/4 teaspoon paprika

1/8 teaspoon pepper

4 drops red pepper sauce

Preparation / 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.

Spinach Frittata with Creole Sauce

Ingredients:

Preparation / Directions:

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