image for Carrot

Carrot, zucchini and parsnip frittata fingers by Jan Purser

Carrot, zucchini and parsnip frittata fingers for 12 fingers person

Feed growing appetites with healthy vegetables – these carrot and zucchini snacks are great for the toddler on the move.

Ingredients for Carrot, zucchini and parsnip frittata fingers

  • 1 yellow capsicum, cut into 2cm pieces
  • Carrot, zucchini and parsnip frittata fingers, How to Make

    • Step 1
      Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
    • Step 2
      Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
    • Step 3
      Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
    • Step 4
      Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

    Notes:
    These frittata fingers are suitable for children aged around nine months and older. You’ll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe. You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired. prep: 15 mins (+20 mins cooling time).

    Additional information for Carrot, zucchini and parsnip frittata fingers

    Preparation: 0:15 Minutes, Cooking: 0:20 Minutes, Serving: 12 fingers Person, Level:

    Nutrition Info:

    190 kj Energy, 3g Fat Total, 1g Saturated Fat, 0.5g Fibre, 2.5g Protein, 1.5g Carbs (total),

    All nutrition values are per serve

    This Carrot, zucchini and parsnip frittata fingers published first on: Australian Good Taste, Images by: Mark O’Meara

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