Veggie and Cheese Frittata Fingers
Ingredients
- Nonstick cooking spray
- 1 tablespoon olive oil
- ½ cup red bell pepper, diced
- ½ cup yellow onion, diced
- ½ cup zucchini, diced
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
- 12 large eggs
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- ½ teaspoon pepper
Directions
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Preheat oven to 350 degrees. Spray a 9-by-9-inch baking dish with nonstick cooking spray.
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In a skillet over medium heat, add olive oil, then sauté bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
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In bowl, beat eggs then add sautéed vegetables, cheese, salt and pepper. Pour the mixture into a prepared baking dish.
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Bake 25–30 minutes until fully set. Allow to cool.
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Cut into seven strips, then cut down the middle to create 14 pieces.
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Refrigerate leftovers in airtight container up to 4 days.
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To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60–90 seconds, or until warmed.