Wednesday, May 9, 2012
Feta and Vegetable Frittatas
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 last-minute breakfasts on-the-go.