Friday Frittata Fingers

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Base Frittata
12 egg
Fillings - take your pick
1 tbsp olive oil
1 shallot, minced
1/2 cup red bell pepper, diced
2 tsp Worcestershire sauce
3 strips of bacon (optional)
1/2 cup cooked, crumbled sausage (optional)
1 cup cheddar cheese, shredded
fresh herbs (parsley or cilantro)
salt and pepper to taste


  1.  Preheat the oven to 350F.
  2.  Spray an 8×8 or 9×9 baking dish with non-stick cooking spray and add parchment paper down into the pan, to help lift the pan of eggs out once they are baked.
  3.  If adding fillings – pan fry the veggies in a tablespoon of olive oil until soft and jammy. Season with salt and pepper, then set aside.
  4. Cook and crumble your crispy bacon, or your cooked sausage and set aside.
  5. To assemble the Frittata Fingers – in a large bowl, beat eggs then add your mix-ins: sauteed vegetables, cheese, salt and pepper.
  6. Pour mixture into prepared baking dish.
  7. Bake for 25-30 minutes until fully set. Allow to cool.
  8. Cut into strips, then down the middle to create 12-14 little stix/fingers.
  9. Pop into the fridge for up to 4 days and enjoy daily!
  10. Recipe courtesy of Cook with Meg!
  11. You can also find a step-by-step video of Meg making the recipe at Recipe Videos – Egg Farmers of Alberta (