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, 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.
Ingredients
Cooking spray
4 spray(s)
Egg
6 large egg(s)
Egg whites
4 large
Water
½ cup(s)
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Spinach
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
Scallions
½ cup(s), chopped or sliced, sliced
Low fat cream cheese
¼ cup(s), at room temperature
Instructions
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.
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