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Eggs For Days!

© Leanne Ely

Spring is in the air! My chickens are going nuts and laying 9 to 10 eggs a day!

I recognize that not everyone has a need to use up extra eggs the way we do, due to the fact that your backyard has a swingset in it, not a chicken coop! Still, whether you buy your eggs or collect them, this is a wonderful egg recipe for one of those nights where you need it quick and simple and meatless!

Spinach Frittata with Creole Sauce Adapted from Betty Crocker Healthy Recipes Serves Four

2 teaspoons butter 1 small onion -- chopped (1/4 cup) 3 cups coarsely chopped spinach (4 ounces) 6 eggs 1/8 teaspoon dried thyme leaves 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons shredded Mozzarella cheese CREOLE SAUCE 1 large tomato -- coarsely chopped (1 cup) 1 small onion -- chopped (1/4 cup) 2 tablespoons minced celery 1/4 teaspoon paprika 1/8 teaspoon pepper 4 drops tabasco sauce

Prepare Creole Sauce; keep warm. Melt butter in 10-inch nonstick skillet over medium heat. Cook onion in butter 2 minutes, stirring occasionally. Add spinach; toss just until spinach is wilted. Reduce heat to medium-low.

Beat eggs, thyme, salt and pepper until blended; pour over spinach. Cover and cook 5 to 7 minutes or until eggs are set in center and light brown on bottom. Sprinkle with cheese. Cut into wedges. Serve with Creole Sauce.

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: 160 Calories (kcal); 10g Total Fat; (53% calories from fat); 11g Protein; 8g Carbohydrate; 284mg Cholesterol; 213mg Sodium

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