Feta and Vegetable Frittatas

Points™ per serving

Total 37 min

Prep 15 min

Cook 22 min

Serves 16


  • 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


  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.

Feta and Vegetable Frittatas

22 min

15 min

An incredibly easy breakfast entrée, these 2 Point mini frittatas are pretty on the plate

breakfast, brunch

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