Contents
Vegetable Frittata Squares
Ingredients
- 1 cup broccoli florets
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 cup chopped mushrooms
- 1 medium zucchini, cut into 1/2-inch dice
- 1 medium yellow squash, cut into 1/2-inch dice
- 1 medium red bell pepper, seeded, cut into 1/2-inch dice
- Salt and pepper
- 1 10-oz. package frozen chopped spinach, defrosted, squeezed dry
- 1 cup frozen peas, defrosted
- 1 cup frozen corn, defrosted
- 6 large eggs, beaten
- 1/2 cup reduced-fat sour cream
- 3 tablespoons snipped fresh chives
- 1 cup grated Parmesan
Instructions
Step 1
Bring a pot of water to a boil. Cook broccoli for 3 minutes; drain. Rinse in cold water; drain.
Step 2
Preheat oven to 350ºF. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on each short side. Mist with cooking spray.
Step 3
Warm oil in a skillet over medium heat. Add onion, mushrooms, zucchini, squash and bell pepper. Add 1 tsp. salt and 1/2 tsp. pepper. Sauté for 7 minutes. Add spinach, peas, corn and broccoli; sauté for 3 minutes. Season with salt and pepper. (Mixture can be made up to 1 day ahead. Cover; chill.)
Step 4
Whisk eggs, sour cream, chives and Parmesan. Stir in vegetables. Pour into dish; bake until a toothpick inserted in center comes out clean, about 30 minutes. Let rest on a rack for 20 minutes. Using foil, move frittata to a cutting board. Peel off foil; cut frittata. Serve warm or at room temperature.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 76Total Fat 4gSaturated Fat 2gCholesterol 59mgSodium 154mgCarbohydrates 5gFiber 1gProtein 5g
