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Photo of Feta and vegetable frittatas by WW

Feta and vegetable frittatas

2
1
1
SmartPoints® value per serving
Total Time
37 min
Prep
15 min
Cook
22 min
Serves
16
Difficulty
Easy
An incredibly easy brunch entrée. Freeze extras for last-minute breakfasts on-the-go.

Ingredients

Cooking spray

4 spray(s)

Raw egg(s)

6 large

Egg white(s)

4 large

Water

½ cup(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground

Fresh spinach

2 cup(s), baby leaves, coarsely chopped

Canned artichoke hearts without oil

1 cup(s), without oil, cut in chunks

Crumbled feta cheese

1 cup(s)

Roasted red peppers (packed in water)

½ cup(s), chopped

Uncooked scallion(s)

½ cup(s), sliced

Low fat cream cheese

¼ cup(s), at room temperature

Instructions

  1. Preheat oven to 175°C (350°F). Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).
  2. 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.
  3. Spoon about 60 ml (¼ 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.
  4. Yields 1 frittata per serving.

Notes

Add chopped chives or dill to egg mixture, if desired.

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