Preheat to oven 350F. Grease and line a baking dish with parchment paper. I used a 8 inch square baking pan.
Heat the oil in a frying pan. Add the zucchini and spinach and fry lightly for 3-4 minutes until the vegetables are soft.
In a bowl mix the eggs, cheese (if using), flour and spices together. Add the cooked vegetables and mix until well combined.
Pour this mixture into the lined dish and bake in the oven for 15-20 minutes or until the egg has solidified.
Remove from the oven and allow the frittata to cool before cutting into fingers or squares.
* For older children and adults, you may wish to add some salt to further enhance the flavour. For babies, however, it is recommended that you limit their sodium intake, especially before the age of one.
** If you plan to freeze the frittata fingers, simply place a piece of parchment paper between each finger and store in a container or Ziploc bag.
** You can also cut the Fritatta mixture into 6 squares and use to make breakfast sandwiches for older children and adults (serve on an English muffin with slice of cheese, tomato, avocado or pesto)!
Calories: 65kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 137mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4114IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 2mg