6 large eggs 4 large egg whites 1/2 cup water 1/4 tsp salt 1/4 tsp pepper 2 cups fresh spinach, baby leaves, coarsely chopped 1 cup canned artichoke hearts, without oil, cut into chunks 1 cup crumbled feta cheese 1/2 cup roasted red pepper (packed in water), chopped 1/2 cup uncooked scallions, sliced 1/4 cup low fat cream cheese, at room temperature Preheat oven to 350 degrees. Coat muffins 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 peppers, scallions and cream cheese; mix well. Spoon about 1/4 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. Freeze extras for las...