FETA AND VEGETABLE FRITTATAS
An incredibly easy brunch entrée. Freeze extras for last-minute breakfasts on-the-go.
Categories Brunch
Time 37m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 175°C (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 60 ml (¼ 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.
Nutrition Facts : Calories 57 kcal
AUTUMN VEGETABLE FRITTATA (WEIGHT WATCHERS)
This recipe is from the September/October 2009 Weight Watchers magazine. A light, delicious frittata made up of egg substitute, zucchini, onion, red bell pepper and carrots then topped with Parmesan cheese and torn fresh mint leaves. Points Value: 3
Provided by Crafty Lady 13
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler. Whisk the egg substitute, 3 tablespoons of the Parmesan cheese, and the black pepper in a bowl.
- Heat the oil in a 12-inch ovenproof nonstick skillet set over high heat. Add the zucchini, onion, bell pepper, and carrot; cook, stirring frequently, until evenly coated. Cover and cook until the vegetables are lightly browned and crisp-tender, about 5 minutes, stirring twice during the cooking time.
- Pour in the egg mixture and cook, stirring with heatproof rubber spatula, until the eggs are almost set, about 3 minutes. Transfer the skillet to the to the broiler and broil 5 inches from the heat until the center of the frittata is set and the top is lightly browned, 1 - 2 minutes. Sprinkle the top with the remaining 1 tablespoon parmesan cheese and the mint. Cut into 4 wedges.
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