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Preheat oven to 350°F. Spray a 9”x9” baking dish with nonstick cooking spray.
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In a medium skillet over medium heat, add the olive oil. Add bell pepper, onion and zucchini. Sauté until tender, then add garlic and spinach. Cook until wilted.
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Beat the egg in a bowl and add the vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
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Bake 25-30 minutes, until fully set. Allow to cool.
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Cut into 7 strips, then down the middle to create 14 pieces.
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Serve and refrigerate leftovers in an airtight container up to 4 days.
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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.
