Gluten-Free Veggie Frittata Sticks
Soft baked egg frittata loaded with colorful vegetables, olive oil, and herbs, cut into easy-to-hold sticks. Naturally gluten-free, nutritious, and great for kids.
Prep: 15 minutes
Bake: 25–30 minutes
Total: ~45 minutes
Serves: 4–6 (makes ~12 sticks)
Ingredients
6 large eggs
¼ cup milk or Greek yogurt
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 small zucchini, grated
1 small carrot, grated
½ cup spinach, finely chopped
¼ cup red bell pepper, finely diced
½ cup feta or shredded mozzarella
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt & black pepper, to taste
Instructions
Prepare Vegetables
Preheat oven to 180°C / 350°F.
Heat olive oil in a pan and saute onion and garlic 3 minutes.
Add zucchini and carrot; cook 2 minutes.
Stir in spinach and bell pepper, then remove from heat.
Mix Eggs
In a bowl, whisk eggs with milk (or yogurt), salt, pepper, oregano, and thyme.
Assemble
Stir vegetables and cheese into the egg mixture.
Pour into a lined or greased rectangular baking dish.
Bake
Bake 25–30 minutes until set and lightly golden.
Cool slightly, then cut into sticks.
To Serve
With yogurt or tzatziki dip
Alongside fresh fruit or salad
Perfect warm or cold
Kid-Friendly Tips
Use mozzarella for milder taste
Cut into small sticks for little hands
Add corn or peas for sweetness
Nutritional Information
Calories: ~95 kcal
Protein: 6 g
Fat: 7 g
Carbs: 2 g