FRITTATA WITH CREOLE SAUCE

Frittata with Creole Sauce image

"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."

Provided by Taste of Home

Time 25m

Yield 2 servings.

Number Of Ingredients 11

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

Steps:

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., 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.

Nutrition Facts : Calories 268 calories, Fat 14g fat (4g saturated fat), Cholesterol 429mg cholesterol, Sodium 703mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 17g protein.