Ingredients and Directions
Directions
Preheat oven to 350°F. Spray a 9”x9” 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 egg in a bowl and add the vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
Bake 25-30 minutes, until fully set. Allow to cool.
Cut into 7 strips, then down the middle to create 14 pieces.
Serve and refrigerate leftovers in an airtight container up to 4 days.
To freeze, place cooled frittata fingers in a freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.
Ingredients
- 1 tbsp. olive oil
- 1/2 cup red bell pepper, divided
- 1/2 cup yellow onion, diced
- 1/2 cup zucchini, diced
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
- 12 large eggs
- 1 cup cheddar cheese, shredded
- 1 tsp. salt
- 1/2 tsp. pepper
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.