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Feta and Vegetable Frittatas

Feta and Vegetable Frittatas
PREP TIME
15 min
COOK TIME
22 min

An incredibly easy brunch entrée. Freeze extras for last-minute breakfasts on-the-go.

PointsPlus® Value: 2.

Brought to you by Weight Watchers.

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Ingredients

4
sprays cooking spray
6
large eggs
4
large egg whites
½
cup water
¼
tsp table salt
¼
tsp black pepper, freshly ground
2
cup fresh baby spinach, coarsely chopped
1
cup canned artichoke hearts (without oil), cut in chunks (or frozen, cooked artichokes)
1
cup feta cheese, crumbled
½
cup roasted red peppers (packed in water), chopped
½
cup uncooked scallions, sliced
¼
cup low-fat cream cheese, at room temperature
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Directions

Step 1

Preheat oven to 350°F (175ºC). Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).

Step 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.

Step 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. Yields 1 frittata per serving.

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