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Frittata with Creole Sauce Recipe

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"My husband loves this frittata for breakfast, brunch or dinner," writes Rebecca Anderson from Melissa, Texas. "He's a meat-and-potatoes guy but doesn't miss the meat one bit when I serve this."

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Frittata with Creole Sauce Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

20 5 25

Ingredients

1/2 medium onion, chopped
1 teaspoon olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups fresh baby spinach, coarsely chopped
3 to 6 drops hot pepper sauce
4 eggs
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons shredded part-skim mozzarella cheese

Directions

In a large skillet, saute onion in oil until tender. Add tomatoes and spinach; cook and stir until spinach is wilted and tomatoes are heated through. Stir in pepper sauce; set aside.
In a small bowl, whisk the eggs, water, salt, thyme and pepper. Pour egg mixture into an 8-in. skillet coated with cooking spray. Cover and cook over medium heat for 3-4 minutes or until completely set. Sprinkle with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is slightly melted. Serve with sauce. Yield: 2 servings.

Nutritional Facts 1/2 frittata with 1/3 cup sauce equals 268 calories, 14 g fat (4 g saturated fat), 429 mg cholesterol, 703 mg sodium, 21 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Frittata with Creole Sauce in Cooking for 2 Spring 2009, p47

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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