Instructions

1. Adjust oven rack to middle of oven and preheat oven to 350 F.
2. Spray a 12-hole muffin pan with vegetable cooking spray.
3. Assemble, chop and measure all ingredients.
4. Defrost frozen spinach (if using) and squeeze out excess liquid.
5. Using a hand-held or stand mixer, beat eggs and egg whites together on low until blended.
6. In another medium bowl, use a fork to combine frozen or fresh spinach, chopped sun-dried tomatoes, 3/4 cup of feta cheese, lemon zest, oregano, salt, pepper and cayenne. Reserve 1/4 cup of feta cheese to sprinkle on muffin tops before baking. Taste mixture and adjust seasonings to your taste.
7. Combine spinach mixture with eggs and blend on low until spinach is well combined (use a fork to break up any clumps of spinach).
8. Use a 1/4-cup measure to spoon spinach mixture into muffin holes. You will have between 9-12 muffins. Sprinkle each muffin top with a teaspoon of feta. Fill empty muffin holes with a little water to prevent scorching.
9. Bake frittatas 16 -18 minutes, just until tops are dry. Cool on wire rack or on top of the stove for a few minutes. Remove by running a butter knife around edges and lift out gently with a rubber spatula. Serve hot, warm or at room temperature. Reheat on low power in microwave.
10. Store covered in refrigerator up to three days.