Feta and Vegetable Frittata
2 PointsPlus Value
An incredibly easy brunch entrée. Freeze extras for last-minute breakfasts on-the-go.
1. Preheat oven to 350°F. Put muffin liners into 2 8-hole muffin pans (or use one 12-hole pan and four holes from another muffin pan) or a 8 x 8 pan.
2. In a medium bowl, beat eggs, egg whites, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.
3. Spoon about 1/4-cup egg mixture into each prepared muffin hole.
4. Bake until just set, about 18 to 22 minutes.
5. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 83 | ||
Calories from Fat: 52 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 167mg | 51 % | |
Sodium 173.8mg | 6 % | |
Potassium 90.5mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
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