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Feta and Vegetable Frittatas

cooking spray
6 large eggs
4 large egg whites
1/2 cup (125 ml) water
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) black pepper, freshly ground
2 cups (475 ml) fresh spinach, baby leaves, coarsely chopped
1 cup (225 ml) canned artichoke hearts, without oil, cut into chunks (or frozen cooked artichoke hearts)
1 cup (225 ml) crumbled feta cheese
1/2 cup (125 ml) roasted red peppers, chopped
1/2 cup (125 ml) scallions or green onions, sliced
1/4 cup (60 ml) low-fat cream cheese, at room temperature


Preheat oven to 350 degrees (175 C.). Coat 16 holes in muffin pans with cooking spray. In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted red peppers, scallions and cream cheese; mix well. Spoon about 1/4 cup (60 ml) egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula sliding underneath frittatas to loosen bottoms and lift frittatas out of pans. Serve.

Source: online-cookbook.com