10cherry tomatoesquartered or sliced (I did a little of both)
2ozcrumbled Feta cheese
1tablespoonchopped fresh basil
9largeeggs
1/3cupskim milk
¼teaspoonsalt
¼teaspoonblack pepper
¼teaspoondried oregano
1-2sprinklescrushed red pepper flakes
Instructions
Pre-heat the oven to 350 degrees. Mist a 12-count standard-sized muffin tin with cooking spray.
Divide the torn spinach leaves, cherry tomatoes, crumbled Feta, and chopped basil evenly amongst the wells in the prepared muffin tin. You can layer the ingredients or mix them together, either way will work!
Crack the eggs into a large mixing bowl and add the milk, salt, pepper, oregano, and crushed red pepper. Beat with a whisk until well combined. Pour the egg mixture evenly over top of the fillings in each of the wells in the muffin tin.
Place the muffin tin in the oven and bake for about 20 minutes until puffy and set. Allow to cool for 10 minutes before removing from the muffin tin. I like to run a small spatula along the outside of each muffin before releasing it from the tin.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per mini frittata: 1 (Points calculated using the recipe builder on weightwatchers.com)Nutrition Information per mini frittata:71 calories, 2 g carbs, 1 g sugars, 4 g fat, 2 g saturated fat, 6 g protein, 0 g fiber, 116 mg sodium (from myfitnesspal.com)MYWW SmartPoints per mini frittata: (SP calculated using the recipe builder on weightwatchers.com)Green: 2 SmartPoints/ Blue: 1 SmartPoints*/ Purple: 1 SmartPoints**On Blue and Purple you can have two mini frittatas for 1 SP (on Green, two frittatas will be 4 SP)Weight Watchers Points Plus: 2 per mini frittata (P+ calculated using the recipe builder on weightwatchers.com)