Spinach & Cheddar Frittata Fingers — Nutriofia Recipe

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Spinach & Cheddar Frittata Fingers

41 Nutrition score

Lunch 🥄 10 min prep 🔥 20 min cook 👤 4 servings

A baked egg frittata sliced into portable fingers — high in protein, gluten-free, and substantial enough to keep you full without a carb base. Make on Sunday and refrigerate; they are just as good cold.

vegetarian gluten free high protein meal prep portable

Nutrient Fingerprint % of adult daily reference intake · per serving

💪 Protein

37%

🌾 Fibre

🦴 Calcium

32%

⚡ Iron

28%

🌿 Magnesium

13%

🍊 Vitamin C

25%

🍃 Folate

50%

🫀 Omega-3

17%

Based on UK dietary reference values. Capped at 100% per nutrient.

💡 Make it your own: feel free to add, swap or leave out ingredients to suit your taste or what's in your cupboard. Just remember — if you change what's in the recipe, update the ingredients in your Day Tracker too, so your nutrition numbers stay accurate.

Ingredients (per serving)

Eggs, chicken, whole, raw 8 large eggs, beaten
400 g
Spinach, baby, raw wilt, drain very well, chop roughly
100 g
Cheese, Cheddar finely grated
80 g
Spring onions, bulbs and tops, raw finely sliced
40 g

Method

1 Preheat oven to 180°C / 160°C fan. Line a 20cm square baking tin (or small roasting tin) with baking paper.
2 Heat a little olive oil in a frying pan over medium heat. Add the spinach and cook until fully wilted, 2–3 minutes. Transfer to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible — this is important; excess water makes a soggy frittata. Chop the wilted spinach roughly.
3 Beat the eggs well in a large bowl. Add the wilted spinach, sliced spring onions and most of the grated cheddar. Season with black pepper. Pour into the prepared tin. Scatter the reserved cheddar over the surface.
4 Bake 18–22 minutes until the top is just set and very lightly golden — the centre should not wobble when you shake the tin. Cool completely in the tin before slicing into 12 fingers (3 rows × 4 columns). Keeps refrigerated up to 3 days.