New Recipes Feta and Vegetable Frittatas - ★Cooking Recipes★

An incredibly easy brunch entre. Freeze extras for last-minute breakfasts on-the-go. PointsPlus Value: 2. Brought to you by Weight Watchers.
Directions for: Feta and Vegetable Frittatas

Ingredients

4 sprays cooking spray

6 large eggs

4 large egg whites

cup water

tsp table salt

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

cup roasted red peppers (packed in water), chopped

cup uncooked scallions, sliced

cup low-fat cream cheese, at room temperature

Directions

1. Preheat oven to 350F (175C). 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 60 mL ( 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.

See more: Cheese, Eggs/Dairy, Main, Dinner, Brunch, Vegetables, Vegetarian