Feta & Vegetable Mini Frittatas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Serves: 4
Ingredients
  • 3 large eggs
  • 2 large egg whites
  • ¼ cup water
  • salt & pepper
  • 1 small summer squash, shredded
  • ¼ cup roasted red pepper, diced
  • 1 scallion, thinly sliced
  • handful of matchstick carrots
  • handful of fresh spinach leaves
  • ½ cup crumbled feta cheese, reduced fat
  • ⅛ cup cream cheese, reduced fat
Instructions
  1. Preheat oven to 350 degrees. Coat 9 holes of a muffin tin with cooking spray.
  2. In a medium bowl, beat eggs, egg whites, water, salt and pepper until well blended. Stir in remaining ingredients and mix well.
  3. Fill muffin holes about ⅔ full. Bake until just set, about 20 - 22 minutes. Cool in pan on a wire rack for about 5 minutes. Loosen edges using a rubber spatula, then use spatula to slide under frittatas to remove.
  4. Serve with side of fresh fruit for a beautiful brunch. Each frittata = 2 WW Pts+.
Nutrition Information
Serving size: 2 Calories: 73.6 Fat: 3.3 Saturated fat: 1.8 Carbohydrates: 2.9 Sugar: 1.4 Sodium: 270 Fiber: .7 Protein: 8.3 Cholesterol: 9.2
Recipe by Lemony Thyme at http://www.lemonythyme.com/feta-vegetable-mini-frittatas/