Vegetable Frittatas

I sometimes eat eggs produced by chickens I know personally, so here’s a great ovo-vegetarian recipe, if you decide you’d like to try. 

4 sprays cooking spray
6 large farm fresh eggs
4 large farm fresh egg whites
1/2 cups water
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 cups fresh spinach, baby leaves, coarsely chopped
1 cups canned artichoke hearts, without oil, cut in chunks (or frozen, cooked artichoke hearts)
1 cups crumbled Heidi Ho Organic Vegan feta cheese
1/2 cups roasted red peppers (packed in water), chopped
1/2 cups uncooked scallions, sliced
1/4 cups Tofutti 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 four holes from another muffin pan).

2. 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.

3. 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.

Add chopped chives or dill to egg mixture, if desired. Freeze extras for last-minute breakfasts on-the-go.


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