FETA AND VEGETABLE FRITTATAS

Feta and Vegetable Frittatas image

Provided by @MakeItYours

Number Of Ingredients 12

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4 spray(s) cooking spray
6 large egg(s)
4 large egg white(s)
1/2 cup(s) water
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 cup(s) fresh spinach, baby leaves, coarsely chopped
1 cup(s) canned artichoke hearts, without oil, cut in chunks (or frozen, cooked artichoke hearts)
1 cup(s) crumbled feta cheese
1/2 cup(s) roasted red peppers (packed in water), chopped
1/2 cup(s) uncooked scallion(s), sliced
1/4 cup(s) low fat cream cheese, at room temperature

Steps:

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).
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.
Add chopped chives or dill to egg mixture, if desired.