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Feta and Vegetable Frittatas
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Crustless vegetable quiches

S. Miller

Serves/Makes:6 or more

  • cooking spray
  • 6 large eggs
  • 4 large egg whites
  • 1/2 cup (125 ml) water
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) black pepper, freshly ground
  • 2 cups (475 ml) fresh spinach, baby leaves, coarsely chopped
  • 1 cup (225 ml) canned artichoke hearts, without oil, cut into chunks (or frozen cooked artichoke hearts)
  • 1 cup (225 ml) crumbled feta cheese
  • 1/2 cup (125 ml) roasted red peppers, chopped
  • 1/2 cup (125 ml) scallions or green onions, sliced
  • 1/4 cup (60 ml) low-fat cream cheese, at room temperature
  • Preheat oven to 350 degrees (175 C.).
  • Coat 16 holes in 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 red peppers, scallions and cream cheese; mix well.
  • Spoon about 1/4 cup (60 ml) egg mixture into each prepared muffin hole.
  • Bake until just set, about 18 to 22 minutes.
  • Cool pans on a wire rack for 5 minutes.
  • Loosen edges of frittatas with a rubber spatula sliding underneath frittatas to loosen bottoms and lift frittatas out of pans.
  • Serve.

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