Spinach Zucchini Frittata Fingers
Spinach Zucchini Frittata Fingers are soft, baked egg strips made with zucchini, spinach, and simple seasonings. They are protein-rich, easy to prepare, freezer-friendly, and perfect for breakfast, snacks, or lunchboxes.
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Servings: 8 frittata fingers
Ingredients
- 2 tsp olive oil
- 1 c grated zucchini
- 3 frozen spinach nuggets thawed, or about 1/4 c finely chopped cooked spinach
- 3 large eggs
- 1 tbsp whole-wheat flour or gluten-free flour
- 1/2 tsp onion powder
Optional Add-Ins
- 1/2 c grated cheddar cheese
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F. Grease and line an 8x8-inch square baking dish with parchment paper.
- Heat the olive oil in a frying pan over medium heat. Add the grated zucchini and spinach and cook gently for 3 to 4 minutes, or until the vegetables are softened.
- In a mixing bowl, whisk together the eggs, flour, onion powder, cheddar cheese if using, and salt if using, until well combined.
- Add the cooked zucchini and spinach to the egg mixture and stir until evenly incorporated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake for 15 to 20 minutes, or until the eggs are fully set and the center is no longer wet.
- Remove from the oven and allow the frittata to cool slightly.
- Use the parchment paper to lift the baked frittata from the dish. Cut into 8 strips or 16 small squares before serving.
Notes
To make this recipe gluten free, replace the whole-wheat flour with a certified gluten-free all-purpose flour blend or another gluten-free flour that works well for binding. Also confirm that any frozen spinach nuggets and shredded cheese used are labeled gluten free, as ingredients and processing methods may vary by brand. The remainder of the ingredients are typically naturally gluten free, but it is always best to verify packaging if cooking for someone with celiac disease or gluten sensitivity.