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Feta & Vegetable Mini Frittatas

Feta & Vegetable Mini Frittatas

Weight Watchers slightly adapted
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Brunch
Servings 4
Calories 73.6 kcal

Ingredients
  

  • 3 large eggs
  • 2 large egg whites
  • 1/4 cup water
  • salt & pepper
  • 1 small summer squash shredded
  • 1/4 cup roasted red pepper diced
  • 1 scallion thinly sliced
  • handful of matchstick carrots
  • handful of fresh spinach leaves
  • 1/2 cup crumbled feta cheese reduced fat
  • 1/8 cup cream cheese reduced fat

Instructions
 

  • Preheat oven to 350 degrees. Coat 9 holes of a muffin tin with cooking spray.
  • In a medium bowl, beat eggs, egg whites, water, salt and pepper until well blended. Stir in remaining ingredients and mix well.
  • Fill muffin holes about 2/3 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.
  • Serve with side of fresh fruit for a beautiful brunch. Each frittata = 2 WW Pts+.