Open-Faced Spinach-Omelet Sandwich

(Spinacio Frittata con Focaccia)

Cooking spray

4 cups fresh whole baby spinach leaves or chopped large spinach leaves (about 6 ounces)

1 tablespoon water

4 eggs

1/2 cup low-fat (1 percent) cottage cheese

2 teaspoons Italian seasoning, crushed

1 8- to 9-inch plain, tomato or herb-seasoned focaccia bread, split crosswise (about 5 ounces)

4 tomato slices

Evenly coat 10-inch omelet pan or skillet with spray. Add spinach and water. Cover. Cook over medium heat until spinach is wilted, about 1 minute. Pour out liquid, if necessary.

In medium bowl, beat together eggs, cheese and seasoning until blended. Pour over spinach mixture. Gently stir to evenly distribute mixture in pan. Cover. Cook over medium heat until egg mixture is almost set, about 4 to 5 minutes. Remove from heat. Let stand, covered, until egg mixture is completely set, about 2 to 3 minutes. With pancake turner or spatula, slide frittata from pan onto bottom half of bread. Top with tomato slices and top half of bread. To serve, cut into wedges.

Makes 4 servings.

Microwave: Evenly coat 9-inch pie plate with spray. Add spinach and water. Cover with plastic wrap. Cook on full power 2 minutes. Pour out liquid, if necessary. In medium bowl, beat together eggs, cheese and seasoning until blended. Pour over spinach mixture. Gently stir to evenly distribute mixture in plate.

Cover with plastic wrap. Cook on full power until puffed at sides and center of egg mixture is almost set, about 3 to 4 minutes. Let stand, covered, until eggs are completely set, about 2 to 3 minutes. With pancake turner or spatula, slide frittata from pan onto bottom half of bread. Top with tomato slices and top half of bread. To serve, cut into wedges.

Nutrition information per serving of 1/4 recipe using baby spinach and plain focaccia bread: 217 calories; 8 g total fat; 216 mg cholesterol; 448 mg sodium;, 121 mg potassium; 23 g carbohydrate; 15 g protein.

Recipe from: American Egg Board; www.aeb.org