Vegetarian

Feta and Vegetable Frittatas is for Breakfast.

Feta and Vegetable Frittatas takes 15 minutes to prepare.

Feta and Vegetable Frittatas takes 20 minutes to cook.

Feta and Vegetable Frittatas makes 11 servings.

The ingredients for Feta and Vegetable Frittatas are:

4 sprays Cooking spray
2 cups egg substitute
1/4 tsp black pepper
2 cups baby spinach, coarsely chopped
1 cup artichokes hearts, canned in water, chopped
1 cup chopped mushrooms
1 cup reduced fat feta, crumbled
1/2 cup roasted red pappers (packed in water), chopped
1/2 cup scallions, sliced
1/4 cup reduced fat cream cheese

Here is how you make Feta and Vegetable Frittatas:

Preheat oven to 350?F. Coat two 12-hole muffin pans with cooking spray. In a medium bowl, beat egg substitute, 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 2 frittatas per serving.Serving Size:?Makes about 22 frittatas, 2 per serving

The nutritional information for Feta and Vegetable Frittatas is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 106.4

• Total Fat: 3.9 g
• Cholesterol: 15.8 mg
• Sodium: 473.5 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 1.2 g
• Protein: 11.8 g