Feta and Vegetable Frittatas


  • Cooking spray
  • 6 Large eggs
  • 4 Large egg whites
  • 1 Tablespoon water
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly ground black pepper
  • 2 Cups fresh baby leaf spinach
  • 1 Cup canned artichoke hearts, without oil, cut in chunks 
  • 1 Cup crumbled feta cheese
  • 1/2 Cup chopped roasted red peppers (packed in water)
  • 1/2 Cup sliced uncooked scallions
  • 1/4 Cup low-fat cream cheese, room temperature


  1. Preheat oven to 350 degrees. Coat two 8-cup muffin 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.
  2. Spoon about 1/4 cup egg mixture into each prepared muffin cup. 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 them out of pans; serve. 
  3. Optional: Add chopped chives or dill to egg mixture.

Recipe from the kitchen of Weight Watchers. 2 Weight Watchers Points Plus value per frittata.


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