Feta and Vegetable Frittatas
An incredibly easy brunch entrée. Freeze extras for last-minute breakfasts on-the-go.
Servings: 0
Ingredients
- 4 sprays cooking spray
- 6 large eggs
- 4 large egg whites
- 1/2 cup water
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper freshly ground
- 2 cups fresh spinach baby leaves, coarsely chopped
- 1 cup canned artichoke hearts without oil, cut in chunks (or frozen, cooked artichoke hearts)
- 1 cup crumbled feta cheese
- 1/2 cup roasted red peppers packed in water, chopped
- 1/2 cup uncooked scallions sliced
- 1/4 cup low fat cream cheese at room temperature
Instructions
- Preheat oven to 350°F. Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).
- In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.
- Spoon about 1/4-cup egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve. Yields 1 frittata per serving.
- 2 PointsPlus Value
Notes
Recipe By: Weight Watchers
Yield: 16
Yield: 16