Veggie Frittata Fingers

Whether it’s back to school or back to learning from home, one thing’s for sure: study snacks are a smart idea! Give these Veggie Frittata Fingers a try!

INGREDIENTS

12 large eggs
1 Tbsp. olive oil
1/2 cup red bell pepper, diced
1/2 cup yellow onion, diced
1/2 cup zucchini, diced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
1 cup cheddar cheese, shredded
1 tsp. salt
1/2 tsp. pepper

DIRECTIONS

Preheat oven to 350° F. Spray a 9×9-inch baking dish with nonstick cooking spray.
In a medium skillet over medium heat, add the olive oil. Add bell pepper, onion and zucchini. Sauté until tender, then add garlic and spinach. Cook until wilted.
Beat the eggs in a bowl and add the vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
Bake 25 to 30 minutes, until fully set. Allow to cool.
Cut into 6 strips crosswise, then once down the middle lengthwise to create 12 pieces. Serve.
Refrigerate leftovers in an airtight container up to 4 days.
Make ahead of time and freeze. Place cooled frittata fingers in a freezer bag and lay flat until frozen. When ready to eat, microwave 60 to 90 seconds, or until warmed.

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