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Frittata with Creole Sauce

 Frittata with Creole Sauce
"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."
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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,

2 of 2

Frittata with Creole Sauce (continued)

Nutritional Facts: 14 g fat (4 g saturated fat), 429 mg cholesterol, 703 mg sodium, 21 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.