Vegetable Frittata Squares

• 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

1. Bring a pot of water to a boil. Cook broccoli for 3 minutes; drain. Rinse in cold water; drain.
2. Preheat oven to 350u0b0F. 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. Saute for 7 minutes. Add spinach, peas, corn and broccoli; saute 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.

broccoli florets, extravirgin olive oil, onion, mushrooms, zucchini, yellow squash, red bell pepper, salt, spinach, frozen peas, frozen corn, eggs, sour cream, fresh chives, parmesan

Taken from www.myrecipes.com/recipe/vegetable-frittata-squares (may not work)