Ingredients:
- 4 eggs
- 4 egg whites
- 1/2 cup sun dried tomatoes (not packed in oil), chopped
- 1/2 cup roasted red pepper (from jar), chopped
- 2 cups spinach
- 1 cup reduced fat feta, crumbled
- pinch of salt
- ¼ teaspoon pepper
- Preheat oven to 350°F
- Grease one 12-hole muffin pan
- In a medium bowl, beat eggs, egg whites, salt and pepper until blended
- Stir in spinach, sun-dried tomatoes, feta, and roasted peppers; 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 a spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve.
No notes here
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Prep Time: 30 min
Cook Time: 18-22 min
Total Time: 53-57 min
Number of Servings: 12
Serving Size: 1 cup/1 muffin
Calories Per Serving: 59 calories
Substitutions:
Lining the muffin tin with liners instead of greasing each hole makes it easier to remove them from the tin, and makes them great to-go breakfasts.