Recipe for Spinach Frittata with Creole Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
creole sauce
1/4 cup chopped onion, (about 1 small)
2 tsp margarine
3 cup coarsely chopped spinach (about 4 ounces)
1/2 cup egg substitute or
free egg product
1/2 tsp chopped fresh or
1/8 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
2 tbl shredded part-skim
mozzarella cheese
creole sauce
1 cup coarsely chopped tomato
1/4 cup chopped onion, (about 1 small)
2 tbl sliced celery
1/4 tsp paprika
1/8 tsp pepper
Instructions:
Instructions: Prepare Creole Sauce; keep warm. Cook onion in margarine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally. Add spinach; toss just until spinach is wilted. Beat Egg Substitute, thyme, salt and pepper; pour over spinach. Cover and 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 Creole Sauce. 4 SERVINGS.

CREOLE SAUCE

Heat all ingredients to boiling in 1-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until thickened.

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