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Creole Sauce
1 large tomato, coarsely chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 tablespoons sliced celery
1/4 teaspoon paprika
1/8 teaspoon pepper
4 drops red pepper sauce
Heat all ingredients to boiling in 1-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until thickened.
Frittata
2 teaspoons margarine or butter
1 small onion, chopped (1/4 cup)
3 cups coarsely chopped spinach (4 ounces)
6 eggs or 1 1/2 cups fat-free cholesterol-free egg product
1/2 teaspoon chopped fresh or 1/8 tsp dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded mozzarella cheese
Prepare Creole Sauce; keep warm. Melt margarine in 10-inch nonstick skillet over medium heat. Cook onion in margarine 3 minutes, stirring occasionally. Add spinach; toss just until spinach is wilted. Reduce heat to medium-low. Beat eggs, thyme, salt and pepper until blended; pour over spinach. Cover and cook 5 to 7 minutes or until eggs are set in center and light brown on bottom. Sprinkle with cheese. Cut into wedges. Serve with Creole Sauce.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
