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Baked Spinach Zucchini Frittata Fingers

Baked Spinach Zucchini Frittata Fingers for Easy Healthy Snacking

Delightful Baked Spinach Zucchini Frittata Fingers are nutritious snacks perfect for baby-led weaning and the whole family.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 4 fingers
Course: Breakfast
Cuisine: Healthy
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata Base
  • 1 tablespoon Olive Oil Adds moisture and flavor; substitute with avocado oil for a unique twist.
  • 1 cup Grated Zucchini Provides moisture and nutrients; fresh is best, but frozen works if well chopped.
  • 1 cup Frozen Spinach Nuggets Use about 1/4 cup of finely chopped cooked spinach if needed and squeeze excess moisture if thawed.
  • 4 large Large Eggs Serves as a binding agent and adds protein; no substitutes recommended for stability.
  • 1 cup Whole-Wheat Flour Offers slight structure; can be swapped with gluten-free flour if necessary.
  • 1 teaspoon Onion Powder Enhances the frittata’s flavor; feel free to leave it out if you prefer.
  • 1 cup Grated Cheddar Cheese Adds a creamy taste; can be omitted for a dairy-free option or replaced with an alternative cheese.
Serving Suggestions
  • 1 cup Yogurt Pair for a balanced meal or snack.
  • 1 cup Hummus Pair for a balanced meal or snack.

Equipment

  • Oven
  • Frying pan
  • Mixing Bowl
  • rubber spatula
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) while you prepare your baking dish. Lightly grease an 8x8 inch baking dish with olive oil and line with parchment paper.
  2. Heat a medium frying pan over medium heat and add a splash of olive oil. Sauté grated zucchini and frozen spinach nuggets for about 3–4 minutes until softened.
  3. In a mixing bowl, whisk the large eggs until light and frothy. Gradually add whole-wheat flour, grated cheddar cheese, and onion powder, mixing thoroughly.
  4. Fold the sautéed vegetable mixture into the egg base, ensuring an even distribution without overmixing.
  5. Pour the mixture into the prepared baking dish, spreading it evenly to ensure consistent baking.
  6. Bake in the preheated oven for 15–20 minutes until the egg is set and the edges turn light golden brown.
  7. Remove from the oven and let cool for about 5–10 minutes. Lift out using parchment paper and cut into strips or squares.

Nutrition

Serving: 1fingerCalories: 120kcalCarbohydrates: 10gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

These frittata fingers are freezer-friendly and great for quick snacks throughout the week.

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