Feta Vegetable Frittatas

info

• Prep time - 15 min
• cook time - 22 min
• serves - 16 (frittatas)
• PointsPlus - 2 per frittata

ingredients

• 4 sprays of cooking spray
• 6 large eggs
• 4 large egg whites
• 1 tbsp water
• 1/4 tsp table salt
• 1/4 tsp freshly ground black pepper
• 2 cups fresh leafy baby spinach, coarsely chopped
• 1 cup canned artichoke hearts, w/o oil, cut into chunks (or frozen, cooked artichoke hearts)
• 1 cup crumbled feta cheese
• 1/2 cup chopped roasted red peppers (packed in water)
• 1/2 cup sliced uncooked scallions
• 1/4 cup low-fat cream cheese, room temperature

directions

1. Preheat oven to 350 degrees F.
2. Coat 2 8-cup muffin pans with cooking spray
3. In a medium bowl, beat eggs, egg whites, water, salt, and pepper until blended.
4. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions, and cream cheese. mix well.
5. Spoon about 1/4 cup egg mixture into each prepared muffin cup. Bake until just set, about 18-22 min.
6. Cool in pans on a wire rack for about 5 min. Loosen muffins with rubber spatula.
7. Yields one frittata per serving.