Directions:
- Bring a pot of water to a boil. Cook broccoli for 3 minutes; drain. Rinse in cold water; drain.
- 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
| Amount Per 1 Serving | |||
| Calories | 94.6 Kcal (396 kJ) | ||
| Calories from fat | 51.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 55.39mg | 18% | |
| Sodium | 163.31mg | 7% | |
| Potassium | 131.99mg | 3% | |
| Total Carbs | 5.88g | 2% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3mg | 17% | |
| Calcium | 85.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 138.63 Kcal (580 kJ) | ||
| Calories from fat | 76.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 9% | |
|---|---|---|---|
| Cholesterol | 81.18mg | 18% | |
| Sodium | 239.32mg | 7% | |
| Potassium | 193.43mg | 3% | |
| Total Carbs | 8.62g | 2% | |
| Sugars | 2.69g | 7% | |
| Dietary Fiber | 1.53g | 4% | |
| Protein | 7.85g | 11% | |
| Vitamin C | 16mg | 18% | |
| Vitamin A | 0.4mg | 8% | |
| Iron | 4.4mg | 17% | |
| Calcium | 125.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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