| 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
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