Feta and Vegetable Frittatas
2
Points®
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
6 large
Egg whites
4 serving(s), large
Water
½ cup(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), 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 scallions
½ cup(s), sliced
Light 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.
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