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Spinach Frittata with Creole Sauce

Super Spinach

Folic acid is a B vitamin found in dark green leafy vegetables like spinach. Folic acid is important for healthy blood cells and healthy pregnancies.

1 review

7 ratings

Explore the flavors of France, Spain and Africa with the zesty Creole Sauce topping this classic spinach frittata. From eatbetteramerica.

Prep Time:35 min

Start to Finish:35 min

makes:4 servings

Sauce
1	large tomato, coarsely chopped (1 cup)
1	small onion, chopped (1/4 cup)
2	tablespoons sliced celery
1/4	teaspoon paprika
1/8	teaspoon pepper
1/8	teaspoon red pepper sauce
Frittata
2	teaspoons canola or soybean oil
1	small onion, chopped (1/4 cup)
1	box (9 oz) Green Giant® frozen spinach, thawed, drained
1 1/2	cups fat-free egg product
1/2	teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/8	teaspoon salt
1/8	teaspoon pepper
2	tablespoons shredded reduced-fat mozzarella cheese

1.	In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until thickened. Keep warm.
2.	In 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally. Add spinach; cook 2 to 4 minutes, stirring constantly, until spinach is thoroughly heated.
3.	In small bowl, beat egg product, thyme, salt and pepper; pour over spinach. Cover; 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 sauce.

Nutritional Information

1 Serving: Calories 120 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 130%; Vitamin C 8%; Calcium 15%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

1 Review

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Not so good

This was very strong tasting. Too much spinach and thyme. I would not make this again.
Posted at 8:55 AM on April 10 2009 by mel-c