Spinach Zucchini Frittata Fingers are a quick, healthy snack packed with veggies, eggs, and a touch of cheese. Perfect for breakfast or lunch!
Alright, you know that feeling when you’re just staring at the fridge, hoping something magical will jump out at you and practically cook itself? Yeah, that’s where this recipe started. I had one of those “what on earth am I supposed to do with all this zucchini” moments. You know the ones—when you buy a bunch with good intentions, thinking you’ll be all healthy and make zucchini noodles or some elaborate veggie bake. And then, two weeks later, they’re just sitting there looking a little sad.
So, I did what I always do in those moments: threw stuff together and hoped for the best. I’m pretty sure the first batch of these Spinach Zucchini Frittata Fingers was born out of pure desperation to make something that didn’t feel like I was eating a salad for the tenth time that week. I figured eggs, veggies, and maybe a bit of cheese would somehow come together… and it worked!
What I didn’t expect was how much everyone loved them. My husband, who usually avoids anything green like it’s some kind of cruel joke, actually ate three without even realizing he was essentially eating spinach and zucchini in one go. Honestly, that’s probably the best endorsement this recipe could get.
Why You’ll Love This Spinach Zucchini Frittata Fingers Recipe?
I know what you’re thinking—frittata fingers? Really? Trust me on this one. These little bites are:
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Ridiculously Easy: We’re talking minimal ingredients and one pan. It’s the kind of recipe that doesn’t make you want to quit halfway through.
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Kid-Approved: Somehow, turning vegetables into finger food makes them magically more appealing to kids. Mine didn’t even complain about the spinach.
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Meal-Prep Friendly: Make a batch, stash them in the fridge, and you’ve got breakfast or a snack ready for days. It’s like a little win every time you open the fridge.
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Surprisingly Versatile: Add cheese, swap spinach for kale, or throw in some diced bell peppers. It’s one of those recipes that practically begs you to get creative.
Ingredient Notes:
You don’t need much to make these frittata fingers come to life, which is part of why I love this recipe so much.
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Zucchini: It’s mild, super versatile, and keeps the frittata nice and moist. Make sure to squeeze out the extra water after grating, though—no one likes a soggy frittata.
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Spinach: I usually grab those frozen spinach nuggets because they’re always in the freezer, but fresh spinach works too. Just make sure it’s cooked and drained.
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Eggs: Obviously, the glue that holds it all together. Don’t skimp on them; they give that nice fluffy texture.
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Whole-Wheat Flour: Adds just the right bit of structure. If you’re avoiding gluten, use a gluten-free flour blend, and it’ll turn out just fine.
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Cheese (Optional but Recommended): A little cheddar goes a long way. It melts into the frittata and adds that bit of indulgence.
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Onion Powder: A quick way to add flavor without chopping onions. You can use fresh onions if you’re feeling fancy.
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Salt: Totally optional, especially if you’re using cheese, but a pinch never hurts.
How To Make Spinach Zucchini Frittata Fingers?
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper. Trust me on the parchment—makes it way easier to lift out later.
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Step 2: Cook Your Veggies
Heat oil in a pan over medium heat. Toss in the grated zucchini and spinach. Cook for about 3 to 4 minutes, just until they’ve softened up a bit. You don’t want them too mushy. Set them aside to cool.
Step 3: Mix It Up
In a medium bowl, whisk the eggs until they’re nice and fluffy. Add the flour, onion powder, a bit of cheese if you’re using it, and the salt. Stir until well combined, then fold in your cooked veggies.
Step 4: Into the Oven
Pour the mixture into your prepared baking dish. Bake for 15 to 20 minutes, or until the frittata is golden and the center is set. Your kitchen will smell amazing at this point.
Step 5: Slice and Serve
Let the frittata cool for a few minutes before lifting it out using the parchment paper. Slice into fingers or squares. Enjoy them warm or cold—it’s totally up to you!
Storage Options:
Fridge: Keep leftovers in an airtight container for up to 3 days. They’re great cold, but you can reheat them if you prefer.
Freezer: Wrap individual pieces in plastic wrap and store in a freezer bag. They’ll keep for about a month. Reheat in the oven to keep them from getting soggy.
Variations and Substitutions:
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Different Veggies: Swap the zucchini for grated carrots or bell peppers.
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Cheese Options: Try mozzarella, feta, or even pepper jack if you want a little heat.
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Add Some Protein: Crumbled bacon or diced ham would be awesome in these.
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Spice It Up: A pinch of chili flakes or smoked paprika can totally change the flavor profile.
What to Serve with Spinach Zucchini Frittata Fingers?
These are super versatile and pair well with just about anything.
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Dipping Sauce: Try marinara, tzatziki, or even a spicy aioli.
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Side Salad: A light, fresh salad balances the richness of the frittata.
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Soup: Tomato or veggie soup makes it a hearty meal.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! They actually taste better the next day. Perfect for meal prep.
Can I freeze them?
Yes! Just make sure to wrap them well. They’ll keep for about a month.
Are they good cold?
Surprisingly, yes! They’re one of those rare things that taste great straight from the fridge.
Honestly, give these Spinach Zucchini Frittata Fingers a try. They’re quick, tasty, and way more fun to eat than plain old scrambled eggs. Plus, they’re great for sneaking some veggies into your day without feeling like you’re eating a salad. Let me know if you try them—and definitely share any creative twists you come up with! I’m always looking for new ideas.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
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!
