Protein Breakfast Frittata

Protein Breakfast Frittata

Yields: 6 servings | Serving size: 1/2 cup or 1 ramekin | Calories: 70 | Total Fat: 2 g | Saturated Fats: 1 g | Previous Points: 2 | Points Plus: 2 | Trans Fats: 0 g | Cholesterol: 34 mg | Sodium: 165 mg | Carbohydrates: 2 g | Dietary Fiber: 0 g | Sugars: 1 g | Protein: 10 g

Ingredients

• 8 large egg whites 1 whole egg
• 1 cup fresh baby spinach, torn into small pieces
• 1/4 cup feta cheese, fat-free
• 4 sun-dried tomatoes, diced
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste

Directions

Preheat oven to 350 degrees.

Whisk together all ingredients in a medium mixing bowl. Lightly oil 6 (1/2 cup) ramekins and evenly divide egg mixture into bowls.

Place ramekins on a cookie sheet and bake 20 minutes or until eggs puff and are almost set in the center. Serve hot.

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