Veggie Cheesy Frittata Fingers
Easy and nutritious – these Veggie Cheesy Frittata Fingers will start your day off right with a filling and healthy breakfast.
The best part is you can make these ahead of time and keep them in your freezer.
Just pop them into the micro and you have a hot breakfast fast! Add this to your roster of recipes for breakfast!
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Kick Off Your Morning with Eggs
The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list.
Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom.
From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.
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What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens.
The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light. Pretty cool, right?
Don’t miss out on these other delicious breakfast egg recipes!
A special thanks to the American Egg Board for this recipe!
Veggie Cheesy Frittata Fingers
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
Frittata Ingredients
- Nonstick cooking spray
- 1 tablespoon 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
- 12 large eggs
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions for Cheesy Frittata
Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
Bake 25-30 minutes until fully set. Allow to cool.
Cut into seven strips then down the middle to create 14 pieces.
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Refrigerate leftovers in airtight container up to 4 days.
To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.
Veggie Cheesy Frittata Fingers
Easy and nutritious - these Veggie Cheesy Frittata Fingers will start your day off right with a filling and healthy breakfast.
Ingredients
- Nonstick cooking spray
- 1 tablespoon 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
- 12 large eggs
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
- In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
- In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
- Bake 25-30 minutes until fully set. Allow to cool.
- Cut into seven strips then down the middle to create 14 pieces.
- Refrigerate leftovers in airtight container up to 4 days.
Notes
To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 586mgSodium: 941mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 27g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
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