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Feta Tomato Mini Frittatas on a plate
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5 from 1 vote

Feta Tomato Mini Frittatas

These Feta Tomato Mini Frittatas (egg cups) are an easy, tasty low carb breakfast!

Ingredients

  • 1 cup torn fresh spinach leaves
  • 10 cherry tomatoes, quartered or sliced (I did a little of both)
  • 2 oz crumbled Feta cheese
  • 1 tablespoon chopped fresh basil
  • 9 large eggs
  • 1/3 cup skim milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • 1-2 sprinkles crushed 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

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)
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)