|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Spinach Frittata with Creole Sauce |
|
Serves: 4 Print this RecipeCorn muffins and cut-up fresh fruit make a delicious accompaniment to this frittata, which is inspired by the flavors of New Orleans. Creole Sauce: see recipe: 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. 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. 1 Serving: Calories 160 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 320mg; Sodium 250mg; Carbohydrate 8g (Dietary Fiber 2g); Protein 12g. 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Squash and Bean Chili Stew Three-Bean Chili Mexican Polenta Pie Beans Are Healthy! Garden Phyllo Quiches Spaghetti Torte Savory Zucchini Frittata Southwestern Frittata Spinach Frittata with Creole Sauce Creole Sauce Baked Herb Omelet Spicy Five-Pepper Spoon Bread Swiss Capellini Tart Béchamel Sauce Three-Cheese Noodle Bake Fresh Mushroom Fettuccine Double Spinach Fettuccine Mediterranean Vegetable Ziti Manicotti Spaghetti with Broccoli and Mushrooms Winter Baked Pasta Zucchini Lasagna Triple-Cheese Ravioli Layered Eggplant Parmigiana Egg Yourself On Caponata Pockets Hearty Bean Patties Horseradish Sauce Black Bean Taco Salad Cuban Black Beans and Rice Risotto Primavera Low-Fat Shopping Spring Vegetable Paella Polenta with Italian Vegetables Vegetable Couscous Five Reasons to Eat Meatless Impossible Vegetable Pie Thin Crust Create-a-Pizza Hearty Bean and Pasta Stew Does Pasta Make You Fat? Bean-Cheese Pie Spicy Garbanzos Savory Mushroom Strata Heading Out of Town? Pasta with Lemon Rigatoni with Artichokes Garbanzo Bean Sandwiches Vegetable Burritos Meatless Mainstays Vegetarian Burger Sandwich Meatless "Meatball" Pizza Roasted-Vegetable Pizza Vegetable Kung Pao Bok Choy with Baked Tofu Tex-Mex Rice and Bean Bake Indian Lentils and Rice Chili Baked Potatoes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
