Description
These Spinach Zucchini Frittata Fingers are a delicious and healthy way to enjoy eggs, vegetables, and cheese. They are perfect for a quick breakfast, a light lunch, or a portable snack. This recipe makes mini frittatas that are easy to hold and eat, making them a great option for kids.
Ingredients
- 6 large eggs
- 1 cup chopped fresh spinach
- 1 cup grated zucchini, squeezed dry
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin with cooking spray.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the chopped spinach, grated zucchini, and shredded cheddar cheese.
- Pour the egg mixture evenly into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, or until the frittata fingers are set and lightly golden.
- Let them cool slightly in the tin before removing. Serve warm or at room temperature.
Notes
- Ensure you squeeze out as much moisture as possible from the grated zucchini to prevent soggy frittata fingers.
- You can add other vegetables like finely chopped bell peppers or onions.
- For a low-carb option, omit the milk or use a low-carb milk alternative.
- These Spinach Zucchini Frittata Fingers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini frittata
- Calories: 50
- Sugar: 1g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 75mg
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