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Vegetable Frittata Squares

Photo: Antonis Achilleos
Prep time 35 mins
Bake time 30 mins
Stand time 20 mins
Total time 1 hr, 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.


  • 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

Nutrition Information

  • calories 76
  • fat 4 g
  • satfat 2 g
  • protein 5 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 59 mg
  • sodium 154 mg

How to Make It

  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.