Feta and vegetable frittatas
6 large egg(s)
¼ tsp, freshly ground
2 cup(s), baby leaves, coarsely chopped
Canned artichoke hearts without oil
1 cup(s), cut in chunks (or frozen, cooked artichoke hearts)
Crumbled feta cheese
Roasted red peppers (packed in water)
½ cup(s), chopped
½ cup(s), sliced
Low fat cream cheese
¼ cup(s), at room temperature
- 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.