Photo of Feta and vegetable frittatas by WW

Feta and vegetable frittatas

PersonalPoints™ per serving
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 white(s)

4 large


½ cup(s)

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Fresh spinach

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

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


  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.