Adapted by LKD from a WW recipe
- 1/2 c. chopped onions
- 1 tsp. olive oil
- 8 eggs
- Splash of milk
- 1/4 tsp. salt
- 1/4 tsp black pepper, freshly ground
- 10 oz. frozen chopped spinach, thawed and squeezed dry
- 1 can artichoke hearts (in water), drained and chopped
- 6 oz. pkg fat-free feta crumbles (from TJ’s)
- 1 c. chopped roasted red peppers (packed in water)
Preheat oven to 350F.
Saute onions in olive oil until translucent. In mixing bowl, whisk eggs and milk. Stir in remaining ingredients and onions. Grease 16 muffin cups (part of two muffin tins). Ladle about 1/4 cup of mixture into each. Pour about 1/2″ of water into each empty cup. Bake until just set, about 18 to 22 minutes. Cool pans on wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding underneath frittatas to loosen bottoms and lift the muffins out of pans.
Keeps well for several days in covered container in the fridge.