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, sliced
Low fat cream cheese
¼ cup(s), at room temperature
