Spinach Frittata with Creole 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

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.