Ingenious Girl’s Veggie Frittata Fingers

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  • 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

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 250

    Total fat: 18 g
    Saturated fat: 7 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 390 mg
    Sodium: 600 mg
    Carbohydrates: 5 g
    Fiber: 1 g
    Sugar: 2 g
    Protein: 18 g
    Vitamin A: 240 mcg
    Vitamin D: 2 mcg
    Folate: 95 ug
    Choline: 300 mg
    Calcium: 220 mg
    Iron: 2.5 mg
    Potassium: 220 mg


  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.