Frittata with Creole Sauce

Name: Frittata with Creole Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings.
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

"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."

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.