Healthy Recipe

Ingredients:

• Cooking spray  4 spray(s)
• Egg(s)  6 large egg(s)
• Egg white(s)  4 large
• Water  ½ cup(s)
• Table salt  ¼ tsp
• Black pepper  ¼ tsp, freshly ground
• Fresh spinach  2 cup(s), baby leaves, coarsely chopped
• Canned artichoke hearts without oil  1 cup(s), cut in chunks (or frozen, cooked artichoke hearts)
• Crumbled feta cheese  1 cup(s)
• Roasted red peppers (packed in water)  ½ cup(s), chopped
• Uncooked scallion(s)  ½ cup(s), sliced
• Low fat cream cheese  ¼ cup(s), at room temperature

Instructions:

1. Preheat oven to 350°F. Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).
2. 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.
3. 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.

Serving size: Yields 1 frittata per serving.