Rating: 5 stars
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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.

Recipe by MyRecipes February 2012

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Antonis Achilleos

Recipe Summary

prep:
35 mins
bake:
30 mins
stand:
20 mins
total:
1 hr 25 mins
Yield:
24 pieces (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.)

  • 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 Facts

76 calories; fat 4g; saturated fat 2g; protein 5g; carbohydrates 5g; fiber 1g; cholesterol 59mg; sodium 154mg.
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