Italian Squares

Kitchen Tested
  • Yield 42 pieces

These low-fat squares are a variation of an Italian frittata, which is a type of omelet.


1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup sliced mushrooms
1 teaspoon minced garlic
2 (14-ounce) cans artichoke hearts, drained, rinsed and chopped
3 large egg whites, slightly beaten
2 large eggs, slightly beaten
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/2 cup Italian bread crumbs
3/4 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup Parmesan cheese


  1. Preheat the oven to 350F.
  2. In a medium pan coated with nonstick cooking spray, saute the onion, red pepper, green pepper, mushrooms and garlic over medium heat until the vegetables are tender, about 8 minutes.
  3. Transfer the sauteed vegetables into a large bowl and add the chopped artichokes, egg whites, eggs, oregano, basil, cayenne, bread crumbs, Cheddar cheese and Parmesan cheese, mixing with a spoon until well combined.
  4. Pour the mixture into a 2-quart oblong dish coated with nonstick cooking spray. Bake for 30 minutes, or until the mixture is set and the top is light brown.