Vegetable Frittata Squares

Vegetable Frittata Squares Recipe
Photo: Antonis Achilleos
Guests can munch guilt-free on these colorful and tasty Vegetable Fritatta Squares. Swap out some of the veggies for ham for a non-vegetarian version of this appetizer.

Yield:

24 pieces (serving size: 1 piece)
Total time: 1 Hour, 25 Minutes

Recipe Time

Prep: 35 Minutes
Bake: 30 Minutes
Stand: 20 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Calories 76
Fat 4 g
Satfat 2 g
Protein 5 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 59 mg
Sodium 154 mg

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

Preparation

1. Bring a pot of water to a boil. Cook broccoli for 3 minutes; drain. Rinse in cold water; drain.

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.

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.)

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.

February 2012
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