Frittata with Creole Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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:
1. 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.
2. 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.
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