Photo of Feta and vegetable frittatas by WW

Feta and vegetable frittatas

Total Time
37 min
15 min
22 min
An incredibly easy brunch entrée, these mini frittatas are pretty on the plate and ready in minutes. Serve alongside a spinach salad or atop a quick blender puree of jarred, roasted red peppers processed with about a tablespoon of their liquid until smooth. We almost always make a double batch to freeze for quick, healthy breakfasts on-the-go. Or, pop a couple frittata into a school or work lunchbox. Chopped chives or dill make great garnishes, or add a tablespoon of the herbs to the egg and cheese mixture before baking, if desired.


Cooking spray

4 spray(s)


6 large egg(s)

Egg whites

4 large


½ cup(s)

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


2 cup(s), baby leaves, coarsely chopped

Canned artichoke hearts, drained

1 cup(s), quartered, cut in chunks (or frozen, cooked artichoke hearts)

Crumbled feta cheese

1 cup(s)

Roasted red peppers (packed in water)

½ cup(s), chopped


½ cup(s), chopped, sliced

Low fat cream cheese

¼ cup(s), at room temperature


  1. 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).
  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 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.