Go Back
–+ servings
Baked Spinach Zucchini Frittata Fingers

Baked Spinach Zucchini Frittata Fingers for Tasty Snacking

Baked Spinach Zucchini Frittata Fingers are nutritious, versatile, and perfect for kids and busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 4 fingers
Course: Snacks
Cuisine: Healthy
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 1 tablespoon Olive Oil or avocado oil
  • 1 cup Grated Zucchini fresh or thawed frozen
  • 1 cup Frozen Spinach Nuggets or finely chopped cooked spinach
  • 4 large Eggs or a flax/chia egg for egg-free
  • 1/2 cup Whole-Wheat Flour gluten-free flour is a substitute
  • 1 teaspoon Onion Powder or garlic powder as an alternative
  • 1 cup Grated Cheddar Cheese optional, or a dairy-free cheese for vegan
  • 1/2 teaspoon Salt optional, skip for baby-led weaning
For Serving
  • 1 cup Yogurt Dip for dipping
  • 1 cup Fresh Fruit Slices to add balance

Equipment

  • 8x8 inch baking dish
  • medium frying pan
  • large mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish with olive oil.
  2. In a medium frying pan, heat 1 tablespoon of olive oil. Sauté grated zucchini and frozen spinach nuggets for 3-4 minutes until softened.
  3. In a large mixing bowl, whisk together 4 eggs, 1/2 cup of whole-wheat flour, and 1 teaspoon of onion powder. Mix in any optional ingredients.
  4. Fold the sautéed zucchini and spinach mixture into the egg batter until evenly mixed.
  5. Pour the mixture into the baking dish, spreading it evenly. Bake for 15-20 minutes until eggs are set.
  6. Allow to cool for 5-10 minutes, then lift out and cut into finger-sized strips.

Nutrition

Serving: 1fingerCalories: 120kcalCarbohydrates: 10gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 140mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 7mgCalcium: 100mgIron: 1mg

Notes

Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months, reheating as needed.

Tried this recipe?

Let us know how it was!