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
- Bring a pot of water to a boil. Cook broccoli for 3 minutes; drain. Rinse in cold water; drain.
- Preheat oven to 350°F. 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. Saute for 7 minutes. Add spinach, peas, corn and broccoli; saute 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 & Diet Analysis (per serving)
644
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).