Lunch: Vegetable Frittata Squares Recipe | MyRecipes

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.

This recipe includes fertility superfoods such as:

Broccoli, Spinach

Health and fertility benefits of Vegetable Frittata Squares Recipe | MyRecipes

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

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

Instructions

Bring a pot of water to a boil. Cook broccoli for 3 minutes; drain. Rinse in cold water; drain.
Preheat oven to 350 ºF. 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.

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