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!


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


  1. Preheat oven to 350° F. Spray a 9×9-inch baking dish with nonstick cooking spray.
  2. 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.
  3. Beat the eggs in a bowl and add the vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
  4. Bake 25 to 30 minutes, until fully set. Allow to cool.
  5. Cut into 6 strips crosswise, then once down the middle lengthwise to create 12 pieces. Serve.
  6. Refrigerate leftovers in an airtight container up to 4 days.
  7. 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.