Veggie and Cheese Frittata Fingers

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and downtime, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health, and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

Nonstick cooking spray
1 tablespoon olive oil
1/2 cup red bell pepper, diced
1/2 cup yellow onion, diced
1/2 cup zucchini, diced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
12 large eggs
1 cup cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.

In a skillet over medium heat, add olive oil then saute bell pepper, onion, and zucchini until tender. Add garlic and spinach; cook until wilted.

In a bowl, beat eggs then add sauteed vegetables, cheese, salt, and pepper. Pour mixture into prepared baking dish.

Bake 25-30 minutes until fully set. Allow to cool.

Cut into seven strips then down the middle to create 14 pieces.

Refrigerate leftovers in an airtight container for up to 4 days.

To freeze, place cooled frittata fingers in a freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.


Source: American Egg Board