Spinach Zucchini Frittata Fingers – Indulge, in the healthy Spinach Zucchini Frittata Fingers, a combination of fresh zucchini, nutritious spinach and flavorful spices. This recipe includes ingredients like eggs, whole wheat flour and optional cheddar cheese providing a way to incorporate more vegetables into your meals. Whether you’re looking for a gluten-free option or simply a tasty snack these frittata fingers will not disappoint.
I still remember the first time I made these frittata fingers. It was a sunny Sunday morning when I wanted to try something for brunch. My husband, who is usually skeptical about recipes and my little one, who can be quite picky sometimes were both eagerly waiting. To my delight, these frittata fingers were a hit! They absolutely loved the combination of zucchini and spinach and the addition of cheese (which I included) brought all the flavors together perfectly. Now they have become a family favorite. We often enjoy them during our weekend brunches.
What makes this Spinach Zucchini Frittata Fingers truly special?
What makes these Spinach Zucchini Frittata Fingers special is their blend of nutrition and versatility. They are loaded with the goodness of spinach and zucchini making them an excellent choice, for any meal that provides nutrients. Great, for a speedy morning meal, a mid-morning feast or as a nutritious treat these are not only enjoyed by grown-ups; kids also find them irresistible. It’s a trick to sneak in some veggies into their diet. What’s even better is that you can personalize them according to your taste. Add some cheddar cheese for an indulgent flavor or keep it simple and allow the natural flavors of the vegetables to shine through. This recipe strikes a balance between healthiness and deliciousness making it suitable, for any palate and occasion.
What You Need To Make This Spinach Zucchini Frittata Fingers Recipe?
Zucchini: The Amazing Green Vegetable; Grating zucchini not only imparts a delicate and sweet taste but also adds moisture and a tender texture, to these frittata fingers. It’s a way to sneak in some veggies that even the fussiest eaters will adore.
Spinach: Choose between spinach nuggets or fresh spinach for a burst of vibrant color and an abundance of nutrients. Spinach brings a mild earthy flavor and loads of vitamins to these frittata fingers making them as nutritious as they are delightful.
Eggs: Medium-sized eggs form the foundation of this recipe creating a light texture. They hold all the ingredients together providing these frittata fingers with their structure and rich eggy taste.
Whole Wheat Flour: A spoonful of whole wheat flour adds a flavor and a touch of heartiness to these frittata fingers. For those who prefer gluten-free options substituting with gluten-free flour works wonderfully well ensuring that everyone can savor this delicious treat.
Onion Powder: A sprinkle of onion powder adds sharpness and depth enhancing the overall flavor profile, without overpowering the delicate tastes of zucchini and spinach.
Cheddar Cheese: If you decide to include it shredded cheddar cheese blends, into the mixture giving a tangy taste with a gooey texture.
Salt: Adding a pinch of salt can enhance the flavors particularly if you’re not using cheese. It helps balance the sweetness of the vegetables and brings all the elements of the dish together.
Steps To Make Spinach Zucchini Frittata Fingers:
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Step 1: Begin by preheating your oven to 350F. Take an 8×8 inch baking dish grease it and line it with parchment paper.
Step 2: Next heat some oil in a frying pan, over medium heat. Add your zucchini and spinach. Sauté them gently for about 3 to 4 minutes until they become soft and release their delightful aromas.
Step 3: In a mixing bowl crack the eggs add cheese if desired, flour and spices. Give them a whisk until well combined. Then carefully fold in the veggies – this is where the magic truly happens!
Step 4: Transfer the mixture into your baking dish. Place it in the oven for approximately 15 to 20 minutes. Keep an eye, on it; you want the eggs to set nicely and for the top to acquire a hue.
Step 5: Once done allow it to cool for a while. Use the parchment paper to lift the frittata out of the dish. Cut it into either 8 fingers or 16 squares depending on your preference. There you have it – scrumptious frittata fingers ready to be enjoyed!
Tip:
Before adding the zucchini to your frittata mixture it’s an idea to remove any excess moisture. Zucchini naturally contains a lot of water. By squeezing it out before cooking you can avoid ending up with soggy frittata fingers. Simply wrap the zucchini in a kitchen towel or cheesecloth and give it a gentle squeeze. This simple trick ensures that your frittata fingers will have a texture and allows the natural flavors of the zucchini to shine through creating a perfectly balanced bite in terms of both taste and texture.
Frequently Asked Questions:
Can I make this recipe dairy-free?
Of course! Simply omit the cheese. You’re all set.
How long can I store these frittata fingers?
They will remain fresh for, up to 3 days when stored in the refrigerator. Just remember to reheat them before serving.
Can I add other vegetables to this recipe?
Absolutely! Feel free to explore options like bell peppers or mushrooms, for a variation.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spinach Zucchini Frittata Fingers
Ingredients
- 2 tsp oil
- 1 c grated zucchini
- 3 frozen spinach nuggets thawed or about 1/4 c finely chopped cooked spinach
- 3 medium eggs
- 1 tbsp whole-wheat flour or gluten-free flour if necessary
- 1/2 tsp onion powder
Optional add-ins:
- 1/2 c grated cheddar cheese
- 1/4 tsp salt
Instructions
- Start by preheating your oven to 350F (175C).
- Grease an 8x8-inch baking dish and line it with parchment paper.
- Heat some oil in a pan, over medium heat. Add zucchini and spinach and cook for around 3 to 4 minutes until they become soft.
- In a bowl beat the eggs. Then add flour, onion powder and optionally some cheese and salt. Mix everything well. After that stir in the vegetables.
- Pour the mixture into your baking dish. Put it in the oven. Leave it to bake for 15 to 20 minutes or until the egg sets.
- Once done baking let it cool down a bit before using the parchment paper to lift it out of the dish. Cut it into fingers or squares as desired and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
