VEGETABLE AND CHEESE FRITTATA FINGERS

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.