Breakfast doesn’t mean you have to spend a long time in the kitchen.  You can actually make these feta and veggie frittatas ahead of time for a quick grab and go breakfast.  I love making these ahead of time so that I just have to heat them up in the microwave for up to 1 minute.  

The feta and veggie frittatas stacked on top of each other

Breakfast in our house consists of either an English muffin, or some frozen sausage.  Sounds delicious, right?  

Yea…I knew that when I joined Weight Watchers I would have to eat nutritious breakfasts to help me fuel my day.

These little feta and veggie frittatas are perfect for that.  You can cook them ahead of time and grab one on the way out the door in the morning.

The feta and veggie frittatas stacked on top of each other. There is one frittata that has a bite taken out of it.

These feta and veggie frittatas are also a great kid friendly breakfast. My toddlers love these so much! And they are great for those grab and go mornings.

Meal Planning Tip

Get all of the chopping done ahead of time, so that you can just add in everything as needed.  I have started doing this on Sundays for the meals I’m planning on making.  This has been able to save me so much time and makes cooking easier.

A feta and veggie frittata being held with spinach, and tomatoes. There is a tray of them in the background.

If you want to add some meat to these, try this turkey sausage and spinach mini quiches recipe.  It’s similar and tastes great!

What different versions of this would you make?

The feta and veggie frittatas stacked on top of each other

Feta and Veggie Frittatas

Dash of Herbs
This recipe is 1 Freestyle point per serving, 1 muffin.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Breakfast
Servings 14 servings
Calories 68 kcal


  • 5 eggs
  • 5 egg whites
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups fresh spinach chopped finely
  • 1 cup feta cheese
  • 1/2 medium green pepper chopped finely
  • 1/2 medium red pepper chopped finely
  • 1/2 cup scallions chopped
  • 1/4 cup low fat cream cheese


  • Preheat the oven to 350 degrees.
  • Coat a muffin pan with cooking spray.  Beat the eggs, egg whites, water, and salt and pepper.  Stir in spinach, feta, peppers, scallions and cream cheese. Mix until combined.  Spoon into the prepared muffin pan.
  • Bake until set, about 18-20 minutes.


You can add in different veggies, like mushrooms or onions.


Calories: 68kcalCarbohydrates: 2gProtein: 5gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 70mgSodium: 223mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 338IUVitamin C: 10mgCalcium: 72mgIron: 1mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!


  1. Yes – I totally agree. It’s portable, healthy and worth having a couple for a healthy breakfast.

  2. They are wonderful! And only 1 Freestyle point each…So tasty!

  3. This is so healthy and portable for breakfast, perfect!

  4. This looks so tasty, I can’t wait to try it! I think I might add ham or sausage to it too, because reading that suggestion literally made my mouth water..

  5. I currently don’t have that ability to get it for you, but you could try My Fitness Pal to calculate it. I’m hoping to see about adding it soon, however.

  6. Would you happen to have the nutritional value of this recipe?

  7. Pingback: Strawberry Lemon Shortcakes - Alanna & Company

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