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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 79.6
  • Total Fat: 2.5 g
  • Cholesterol: 8.5 mg
  • Sodium: 388.9 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 9.3 g

View full nutritional breakdown of Feta and Vegetable Frittatas calories by ingredient
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Feta and Vegetable Frittatas

Submitted by: STEPH057
Feta and Vegetable Frittatas

Introduction

Portion controlled mini frittatas, loaded with veggies! You can modify the recipe to your personal tastes Portion controlled mini frittatas, loaded with veggies! You can modify the recipe to your personal tastes
Number of Servings: 11

Ingredients

    4 sprays Cooking spray
    2 cups egg substitute
    1/4 tsp black pepper
    2 cups baby spinach, coarsely chopped
    1 cup artichokes hearts, canned in water, chopped
    1 cup chopped mushrooms
    1 cup reduced fat feta, crumbled
    1/2 cup roasted red pappers (packed in water), chopped
    1/2 cup scallions, sliced
    1/4 cup reduced fat cream cheese

Tips

Can be frozen - just pop them in the microwave to reheat!


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Directions

Preheat oven to 350░F. Coat two 12-hole muffin pans with cooking spray.

In a medium bowl, beat egg substitute, 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 2 frittatas per serving.

Serving Size:áMakes about 22 frittatas, 2 per serving






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