| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian5 | 4 | servings |
INGREDIENTS
| Creole sauce | ||
| 1/4 | c | Chopped onion; (about 1 small) |
| 2 | ts | Margarine |
| 3 | c | Coarsely chopped spinach |
| ; (about 4 ounces) | ||
| 1 1/2 | c | Egg substitute or cholesterol- |
| Free egg product | ||
| 1/2 | ts | Chopped fresh or |
| 1/8 | ts | Dried thyme |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Shredded part-skim |
| Mozzarella cheese | ||
| Creole sauce | ||
| 1 | c | Coarsely chopped tomato |
| 1/4 | c | Chopped onion; (about 1 small) |
| 2 | tb | Sliced celery |
| 1/4 | ts | Paprika |
| 1/8 | ts | Pepper |
| 4 | dr | Red pepper sauce |
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. Per serving: 26 Calories (kcal); 2g Total Fat; (64% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Betty Crocker's Low-Fat Converted by MM_Buster v2.0n.
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