Vegetable Frittata Squares

Ingredients

• 1 cup broccoli florets 
• 6 large eggs beaten
• 3 tablespoons chives fresh snipped
• 1 cup corn frozen
• 0.5 cup cream sour reduced-fat
• 1 cup mushrooms chopped
• 2 tablespoons olive oil extra virgin extra-virgin
• 1  onion finely chopped
• 1 cup parmesan grated
• 1 cup peas frozen
• 1 medium bell pepper red seeded cut into 1/2-inch dice
• 35 servings salt and pepper 
• 10 oz spinach frozen dry chopped
• 1 medium to 3 sized squashes yellow cut into 1/2-inch dice
• 1 medium zucchini cut into 1/2-inch dice

Equipment

• frying pan
• oven
• whisk
• pot
• baking pan
• toothpicks
• aluminum foil
• cutting board

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 350F. 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.
4. Add onion, mushrooms, zucchini, squash and bell pepper.
5. Add 1 tsp. salt and 1/2 tsp. pepper. Saut for 7 minutes.
6. Add spinach, peas, corn and broccoli; saut for 3 minutes. Season with salt and pepper. (
7. Mixture can be made up to 1 day ahead. Cover; chill.)
8. Whisk eggs, sour cream, chives and Parmesan. Stir in vegetables.
9. Pour into dish; bake until a toothpick inserted in center comes out clean, about 30 minutes.
10. Let rest on a rack for 20 minutes. Using foil, move frittata to a cutting board. Peel off foil; cut frittata.
11. Serve warm or at room temperature.