Vegetable Frittata Squares

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

Saute vegetables a day in advance and chill in refrigerator over night or cool in an ice bath immediately.

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.