These spinach zucchini frittata fingers are the perfect healthy protein and iron-packed meal or snack for both little ones and adults. Portable, freezer-friendly, easy to prepare and great for baby-led weaning or kid-friendly lunches!
3frozen spinach nuggets thawedor about 1/4 cup finely chopped cooked spinach
1tablespoonwhole-wheat flour or gluten-free flour if necessary
1/2cupgrated cheddar cheese
Preheat to oven 350F. Grease and line an 8x8 inch square baking dish with parchment paper.
Heat the oil in a frying pan over medium heat. 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. Use the parchment paper as a sling to lift the baked frittata mixture out of the pan. Cut into 8 strips or 16 squares.
For these particular fingers, I like to use frozen spinach "nuggets" that have been thawed. The nuggets are just frozen spinach that has been really finely chopped and frozen in "nugget" form for convenience. These are great because the spinach is already chopped so it's simple to defrost as you need them and it's also really easy to chew. You can usually find these spinach nuggets in the frozen vegetable section of the grocery store. If you can't find the nuggets, you can use regular frozen spinach or finely chopped fresh baby spinach.
If making this recipe for baby-led weaning, you may wish to leave out the salt to limit baby's sodium consumption, especially before the age of one. However, if you're making them for older children or adults, you might want to add it to incorporate some extra flavour.
You can also cut the baked frittata into 6 squares and use it to make breakfast sandwiches for older children and adults (serve on an English muffin with slice of cheese, tomato, avocado or pesto)!
I've also had success making these in a greased regular muffin tin or silicone baking cups as well. Pour the egg mixture into 10-12 cups of the muffin tin and bake for 15-20 minutes at 350 F.
Freezing instructions: 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 for up to 3 months.