Recipe - Spinach Frittata With Creole Sauce

Creole sauce
One fourth cup Chopped onion; (about 1
small)
2 teaspoon Margarine
3 cup Coarsely chopped spinach
; (about 4 ounces)
1 One half cup Egg substitute or
cholesterol
Free egg product
One half teaspoon Chopped fresh or
1/8 teaspoon Dried thyme
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Shredded partskim
Mozzarella cheese
Creole sauce
1 cup Coarsely chopped tomato
One fourth cup Chopped onion; (about 1
small)
2 tablespoon Sliced celery
One fourth teaspoon Paprika
1/8 teaspoon Pepper
4 dr Red pepper sauce

Prepare Creole Sauce; keep warm. Cook onion in margarine in 10inch
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 mediumlow 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 1quart saucepan, stirring occasionally;
reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until
thickened.

Per serving: 26 Calories (kcal); 2g Total Fat; (64% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 93mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; One half Fat; 0
Other Carbohydrates

Recipe by: Betty Crocker's LowFat

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