Feta and Vegetable Frittatas

This is a Weight Watchers recipe that I found and it is awesome!! For any of you on WW, these are 1 point a piece! The original recipe says to cook them in a regular muffin pan, but I do mine in a mini muffin pan to make it seem like I get to eat more, haha! They are 2 points a piece if you choose to do them in a regular muffin pan.   6 large eggs 4 large egg whites 1/8 cup water 1/4 tsp. salt 1/4 tsp. black pepper 2 cups fresh baby spinach, coarsely chopped 1 cup canned artichoke hearts in water, chopped 1 cup crumbled feta cheese 1/2 cup roasted red peppers, packed in water, chopped 1/2 cup uncooked scallion 1/4 cup low fat cream cheese, at room temperature   Preheat oven to 350°F. Coat two 16-hole mini muffin pans with cooking spray (or use one 24-hole pan and 8 holes from another mini muffin pan). In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well. Spoon about 1/8-cup egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve.  They don't taste like they would be a Weight Watchers recipe at all! I freeze my leftovers and then pop them in the microwave for breakfast or a quick snack. Super yummy!