Vegetable and Cheese Frittata Fingers

1 Tbsp. olive oil

1/2 cup red bell pepper, divided

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 tsp. salt

1/2 tsp. pepper

1. Preheat oven to 350°F. Spray a 9”x9” baking dish with nonstick cooking spray.
2. 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.
3. Beat the egg in a bowl and add the vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
4. Bake 25-30 minutes, until fully set. Allow to cool.
5. Cut into 7 strips, then down the middle to create 14 pieces.
6. Serve and refrigerate leftovers in an airtight container up to 4 days.
7. 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.