Vegetable Frittata Squares |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
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. 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 |
Directions:
1. Bring a pot of water to a boil. Cook broccoli for 3 minutes; drain. Rinse in cold water; drain.
2. 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.
3. 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.)
4. 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.
|
|