Photo: Antonis Achilleos
Prep Time
35 Mins
Bake Time
30 Mins
Stand Time
20 Mins
Total Time
1 Hour 25 Mins
Yield
24 pieces (serving size: 1 piece)

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.

How to Make It

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.

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