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Spinach Frittata with Creole Sauce

Prep 35 min
Total 35 min
Ingredients 14
Servings 4

Explore the flavors of France, Spain and Africa with the zesty Creole Sauce topping this classic spinach frittata.

Ingredients

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
1/8 teaspoon red pepper sauce

Frittata

2 teaspoons canola or soybean oil
1 small onion, chopped (1/4 cup)
1 box (9 oz) frozen spinach, thawed, drained
1 1/2 cups fat-free egg product
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded reduced-fat mozzarella cheese

Directions

1

In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until thickened. Keep warm.
2

In 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally. Add spinach; cook 2 to 4 minutes, stirring constantly, until spinach is thoroughly heated.
3

In small bowl, beat egg product, thyme, salt and pepper; pour over spinach. Cover; 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 sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 110

Calories from Fat: 30

Total Fat: 3 1/2g; 5%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 320mg; 13%

Potassium: 430mg; 12%

Total Carbohydrate: 8g; 3%

Dietary Fiber: 3g; 13%

Sugars: 3g

Protein: 13g

% Daily Value*:

Vitamin A: 130%; 130%

Vitamin C: 8%; 8%

Calcium: 15%; 15%

Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;