Easy, Healthy Spinach & Egg Fingers (With Cheese)
These protein-packed spinach and egg fingers are a quick, healthy, and delicious option for breakfast, lunchboxes, or snacks. They bake up golden and are perfect for dipping.
Equipment
- 8x8 or 9x9 inch baking dish
- Mixing bowl
- Whisk
- Spatula
- Sharp knife and cutting board
Ingredients
- 5 large eggs preferably at room temperature for easier mixing
- 1 cup fresh spinach packed, finely chopped
- 1/2 cup shredded cheddar cheese or a blend of mozzarella and parmesan
- 2 tbsp all-purpose flour or gluten-free 1:1 flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper
- 1 tbsp olive oil or non-stick spray for greasing the pan
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a standard 8x8-inch or 9x9-inch baking dish with olive oil or non-stick spray. This is crucial to prevent sticking and ensure easy removal of the baked egg mixture.
- In a large mixing bowl, crack the eggs and whisk them vigorously until the yolks and whites are completely combined and slightly frothy. Believe me, a good whisk here creates a lighter, more uniform texture in the final fingers.
- Add the finely chopped spinach, shredded cheese, flour, garlic powder, onion powder, salt, and pepper to the whisked eggs. Use a spatula to fold everything together until just combined. Tip from me: Don't overmix; a few lumps are fine.
- Pour the egg mixture into your prepared baking dish, using the spatula to spread it into an even layer. Gently tap the dish on the counter to release any air bubbles.
- Bake for 14-16 minutes, or until the top is set, the edges are pulling away slightly from the sides, and a toothpick inserted into the center comes out clean. The center should feel firm to a light touch.
- Let the baked egg slab cool in the pan for 5 minutes. Then, carefully invert it onto a cutting board. Using a sharp knife, slice it into 8-10 even 'fingers.' Serve warm with your favorite dipping sauce.
Notes
Chef's Tips:
• For the cleanest slices, let the baked slab cool for a full 5 minutes before cutting.
• Avoid overmixing the batter, as it can make the fingers tough.
• Serve immediately for the best texture, or cool completely for lunchbox packing.
Food Safety:
• Ensure eggs are cooked until the center reaches 160°F for food safety.
• Refrigerate leftovers within 2 hours of cooking.