Feta and Vegetable Frittatas

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 last-minute breakfasts on-the-go.