SPINACH FRITTATA WITH CREOLE SAUCE
Number Of Ingredients 9
Steps:
- 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 Sauce1 large tomato, coarsely chopped (1 cup)1 small onion, chopped (1/4 cup)2 tablespoons sliced celery1/4 teaspoon paprika1/8 teaspoon pepper4 drops red pepper sauceHeat 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.
Nutrition Facts : Nutritional Facts Serves
SPINACH FRITTATA
Steps:
- Preheat the oven to broil.
- In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
- In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
- Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.
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