Melt margarine in 9- to 10-inch nonstick skillet over medium heat. Add onion and mushrooms and sauté until tender. Add spinach and cook, stirring frequently, just until wilted.
Stir together egg product, salt and hot pepper sauce; pour over spinach. Cook, covered, over low heat, until egg product is set, about 5 to 7 minutes. (Watch carefully, and lift edges of set egg product gently as needed to allow uncooked egg product to flow under cooked portion.) Garnish top with green onions and shredded mozzarella cheese. Cut into wedges to serve. Garnish each wedge with salsa.
Recipe developed exclusively for The Star by local professional home economists Kathryn Moore and Roxanne Wyss.
Jill Wendholt Silva
The Kansas City Star
For a super meatless main dish that’s versatile enough to serve for breakfast or supper, try a frittata. Pronounced frih-TAH-tuh, it’s simply an Italian omelet. Think of it as a quiche without a crust — or all the fat.
We’ve removed some of the fat by using reduced-calorie margarine and some of the cholesterol by using a pasteurized egg product. Next we added more than a handful of spinach, which has plenty of iron, phytochemicals and vitamin C.
Pump it up: If you’re not concerned about the calorie count, substitute heart-healthy olive oil instead of margarine, which may contain trans fats.
Equipment tip: No need for an omelet pan, but housewares stores sell silicone spatulas that are heat-resistant up to 500 degrees and won’t knick the finish on a nonstick skillet.
On Easter morning, I was a little nervous. Our church does not offer kid programs on major holidays. This gives all the adults who otherwise would be teaching and crafting, and I’m sure a healthy amount of disciplining, a morning off. I used to stew the day before these holiday services, wondering if my kid would be the one to squawk, wondering if we’d have to disturb a whole row for a potty break, worrying that their boredom would turn to naughtiness.
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