Post by amirah on Jan 21, 2013 16:57:53 GMT -5
Feta and Vegetable Frittatas
Weight Watchers Recipe
2PointsPlus Value
Prep time: 15 min
Cook time: 22 min
Serves: 16
An incredibly easy brunch entrée. Freeze extras for last-minute breakfasts on-the-go.
4 sprays cooking spray
6 large eggs
4 large egg whites
1/2 cup water
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 cups fresh spinach, baby leaves, coarsely chopped
1 cup canned artichoke hearts, without oil, cut in chunks (or frozen, cooked artichoke hearts)
1 cup crumbled feta cheese
1/2 cup roasted red peppers (packed in water), chopped
1/2 cup uncooked scallions, sliced
1/4 cup low fat cream cheese, at room temperature
Preheat oven to 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 1/4-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.
Note: Add chopped chives or dill to egg mixture, if desired.
Weight Watchers Recipe
2PointsPlus Value
Prep time: 15 min
Cook time: 22 min
Serves: 16
An incredibly easy brunch entrée. Freeze extras for last-minute breakfasts on-the-go.
4 sprays cooking spray
6 large eggs
4 large egg whites
1/2 cup water
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 cups fresh spinach, baby leaves, coarsely chopped
1 cup canned artichoke hearts, without oil, cut in chunks (or frozen, cooked artichoke hearts)
1 cup crumbled feta cheese
1/2 cup roasted red peppers (packed in water), chopped
1/2 cup uncooked scallions, sliced
1/4 cup low fat cream cheese, at room temperature
Preheat oven to 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 1/4-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.
Note: Add chopped chives or dill to egg mixture, if desired.