Vegetable Frittata Squares

Name: Vegetable Frittata Squares Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 24
Ingredients: Vegetable Frittata; 1 cup broccoli florets; 2 Tbsp. 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 med. red bell pepper seeded cut into 1/2 inch dice; salt and pepper; 1 10-oz. pkg. frozen chopped spinach defrosted squeezed dry; 1 cup frozen peas; 1 cup frozen corn; 6 large eggs beaten; 1/2 cup reduced-fat sour cream; 3 Tbsp. fresh chives snipped; 1 cup grated Parmesan

Minutes to Prepare: 35
Minutes to Cook: 30

Number of Servings: 24

Ingredients

Vegetable Frittata1 cup broccoli florets2 Tbsp. extra-virgin olive oil1 onion, finely chopped1 cup chopped mushrooms1 medium zucchini, cut into 1/2 inch dice1 medium yellow squash, cut into 1/2 inch dice1 med. red bell pepper, seeded, cut into 1/2 inch dicesalt and pepper1 10-oz. pkg. frozen chopped spinach, defrosted, squeezed dry1 cup frozen peas1 cup frozen corn6 large eggs, beaten1/2 cup reduced-fat sour cream3 Tbsp. fresh chives, snipped1 cup grated Parmesan

Directions

1. Bring pot of water to a boil. Cook broccoli for 3 minutes; drain. Rinse in cold water; drain.
2. Preheat oven to 350. Line a 9X13" baking dish with foil, leaving 2" overhang on each short side. Mist with cooking spray.
3. Warm oil in 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 (Mixture can be made up to 1 day ahead). Cover and chill.
4. Whisk eggs, sour cream, chives, and Parmesan. Stir in vegetables. Pour into dish. Bake until 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.

Serving Size: makes 24 square pieces

Number of Servings: 24

Recipe submitted by SparkPeople user GYMNASTHEART.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 74.2
Total Fat: 4.1 g
Cholesterol: 67.2 mg
Sodium: 191.2 mg
Total Carbs: 4.7 g
Dietary Fiber: 1.0 g
Protein: 4.3 g

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