Mini Spinach and Feta and Tomato Basil frittatas

10 to 25 lbs to lose and maintenance


  • 4 1/2 tsp low fat feta cheese
  • 1/3 cup shredded fresh spinach
  • 3 tsp chopped sun-dried tomatroes
  • 12 basil leaves, in pieces
  • 1 tsp parmesan cheese
  • 8 egg whites only/ 6 eggs beaten together
  • salt and pepper


  • Preheat oven to 350 degrees. Spray a 12 cup muffin tin with nonstick cooking spray.
  •  Divide feta cheese, spinach and sun-dried tomatoes equally among 6 tins.  Divide basil, fresh tomatoes and parmesan cheese  equally in the other 6 tins.
  • Pour the eggs gradually among the tins. Sprinkle with pepper and a touch of salt and mix.
  • Bake for 15 to 17 minutes. Let cool for 5 minutes, then move from tins. 


WordPress Lightbox Plugin