Low Fat Spinach Frittata With Creole Sauce Recipe

Ingredients

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

Method

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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