Description:

Crustless vegetable quiches

Source:

S. Miller

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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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