6 large eggs
4 large egg whites
1/2 cup water
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 cups fresh baby spinach, coarsely chopped
1 cup canned artichoke hearts (packed in water), 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 sliced scallions
1/4 cup low-fat cream cheese, at room temperature
1) Preheat oven to 350°F. Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and 4 holes from another muffin pan).
2) In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Add 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. Bake until just set, about 18–22 minutes. Cool 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 out of pans; serve.
Per serving (1 frittata): 74 cal, 5 g total fat, 2 g sat fat, 268 mg sod, 4 g total carb, 1 g sugar, 1 g fib, 5 g prot. PointsPlus value: 2